They have a smooth top and ruffled bottom that are sandwiched together with a desired filling. Common macaron flavors include ...

Never let your eggs go bad again. We have a lengthy list of delectable recipes that use six eggs or more, whether you want brunch or dessert.

I first ate this in Jerez in the south of Spain, and it’s now a regular on the menu at my restaurant Bar Lourinhã, says Matt McConnell. We haven’t messed around with it too much: it’s all about the ...

These matzo-based bars are a genius play on the no-fuss sweet à la cookbook author Molly Yeh, and they're the perfect Passover dessert when you don't have time to make coconut macaroons. Get the Matzo ...

My old car had a bumper sticker that said, “Peace begins in the kitchen…go vegan.” We are all interconnected, and I believe that what we choose to eat is a pathway to peace with all living beings and ...

Applesauce is a great way to bring moisture and sweetness to baked goods without the need of excess oils or sugar in a recipe. This baking tip has been around for years as a way to make some of our ...

Walking into Alon’s Bakery and Market feels like arriving in a charming Parisian café without ever leaving Atlanta. For more than two decades, this beloved destination has delighted locals and ...

An Italian crostata is the perfect canvas to show off just about any flavor you like. A buttery crust (traditionally pasta frolla) houses a center of jam or custard, resulting in a wonderfully simple ...

Buttery, crunchy, nutty, and toffee-rich, this large rectangular cookie is broken up into uneven pieces after baking. The dough is made with toffee baking bits (or bars you chop yourself) and ...

Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), ...