Making your own almond paste is easy and worth it. We love putting this simple confection toward bear claws, pear cakes, and more.
If you've never made a slice cake before, start now.
Happier iced coffee, cereal, and cookies, right this way.
Triple-trouble, if you add this strange, lovely, entirely optional ingredient
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.
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