This pan-greasing trick will zhush up your cake game
This cake is straight-up royalty.
Is it frosting or is it custard? It's just magic, isn't it?
Meet "amor polenta," the ready-in-an-hour snack cake from Lombardy
Mousse-like almond buttercream plus delicate, almond-scented sheet cake
A sticky two-ingredient brittle for any occasion.
With two layers of light, yeasted cake, a sticky almond topping, and a pastry cream filling, this will be the best bee sting you've ever had.
Go nuts for nuts—and this sweet and spicy mix.
How to eat the whole asparagus, from tip to tail.
Mei Chin, intern at Food52 and pastry chef, creates the croissant of our dreams—and feeds the entire office.
This cake recipe comes from someone who's made it "like 238,222 times." After tasting it, you'll be eager to beat her record.
With Linda Xiao from The Tart Tart's homemade almond paste, you can take your almond-based desserts and pastries to a whole new level.
Classic pavlova gets a nutty makeover.
Chocolatey, almond-y gluten-free muffins, perfect for a sunny morning.
Nuts are pretty comfortable in their own skin, but we can help you to do a bit of cajoling to get them out.
Jody Williams shares a bright, spring recipe to give your beets some bite.
A delicate, lemony cookie to have in your repertoire.
Shauna shows us that grain-free baking is possible, and introduces us to the ingredients we'll need to do it well.
Emma Gardner from Poires au Chocolat makes a Spanish almond cake with centuries of history behind it.
Green almonds are young, misunderstood (spoiler alert: almonds aren't actually nuts), and hard to track down. Meet the angsty teenagers of the fruit world.
Kristin Rosenau of Pastry Affair introduces us to Candy Bar Friday with homemade Almond Joys, ready in just 30 minutes.
Name your first collection or try one of these: