Crème brûlée is a classic dessert that feels rich and luxurious. Luckily, there's one kitchen tool you can use to get that classic crackly top at home.
Whether your pantry is bare or you simply don't like raisins, there are options for easy swaps when you're baking. To find the best, we spoke to an expert.
It may seem unusual, but ermine or flour frosting is a classic recipe that is less sweet and more silky than other forms of buttercream, all thanks to flour.
Serhan Ayhan recommends using one particular flour to create a delicious New York-style pizza crust that is both crispy and chewy, perfect for home baking.
If your recipe calls for fresh fruit, but all you have is dried, there are a few things you need to do before making a swap. We spoke to an expert for the 411.
If you find a plain graham cracker crust a bit boring, try this extra prep step that instantly transforms the flavor with mouthwatering nutty and toasty notes.
If you want to make a pineapple upside down cake or another treat featuring the tropical fruit, is it better to use canned or frozen fruit? We ask an expert.
If your meringue is becoming soggy in the baking process, there are two mistakes you may be making. We went to an expert to get tips on getting the best result.
To get some tips for perfecting an apple pie, we reached out to a pastry chef for some intel. These are the only apples you should use for this dessert.
Incorporate more spice into your baked goods with this hack that utilizes a coffee grinder (or a pestle and mortar if you're old-school) to infuse sugar.
Often used in baked pastas, ricotta is also popular in desserts since it's creamy. But, there's one step you need to take when prepping it for your desserts.
If you're making a yule log at home this year, one thing you need to watch out for is the cake cracking as you roll it. Here's how to keep that from happening.