We created a cake that is easy to roll but still moist, tender, and full of chocolate flavor. With the cream, ganache, and mushrooms, this cake also makes the ultimate yule log cake.
What's the secret to making a perfect version of this Old World tart?
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.
Tender, flaky pastry dough that holds its shape--and holds in the filling--is the key to these traditional but easy-to-make cookie-pastries.
Plum pudding was once the star of Christmas dinner, but its old-fashioned flavor and heaviness has caused it to fall out of flavor. Could we make it shine again?
Classic fudge is frustrating and completely unpredictable. After months of tests, we've reimagined this recipe to make it utterly reliable—and surprisingly simple.
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are crisp at the edges and chewy in the center. Everyone is wrong.
After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.
When made at home, this classic Italian holiday confection has a fresh, sweet taste and a chewy texture halfway between fruit and candy. A holdover from the late Middle Ages, when the use of nuts, preserved fruits, and spices signified luxury and wealthy, panforte is dense, chewy, spicy, and sweet.
For the best version of this traditional cake, use light molasses, equal parts of whole milk and buttermilk, and melt the butter before adding it to the batter.