The texture of the cake is similar to a sponge cake, though the finished bake takes on a grainy texture. It gets its fluffy consistency from whipping eggs.
When you're looking to make the tastiest pumpkin pie, consider taking food writing icon Ruth Reichl's advice and paying special attention to this component.
You've probably heard of lemon cream, but lemon cream is a superior lemon ingredient that will take your tarts, cakes, and even your toast to the next level.
Take your classic dessert to the next level with Texas chocolate mayo cake. Here's a bit of history plus what you need to know about this time-tested favorite.
Japanese shu cream takes the classic French cream puff into imaginative new directions with flavors like matcha and honey butter filling inventive new shapes.
Frosting a cake can be a bit daunting, but with the dollop method, you can have a beautifully decorated dessert every time. Here's what you need to know.
When you've got some over-ripe bananas, it's a great excuse to bake a quick bread or sweet cake. So what's the difference between the two? Here's the facts.
Eggs and potatoes form a classic combo in many breakfast dishes. You've probably never tried cooking your eggs in a baked potato, but you totally should.
No-bake cheesecake is a sweet, satisfying dessert that's simple enough to whip up on a weekday. Here's the secret ingredient to make yours extra creamy.
It happens to even the best of bakers: your cake somehow cracks and seems to be ruined. You can salvage this disaster by making a sweet, portable treat.
For the perfect cake, it all starts with the batter. So when it comes to baking with carrots, the question is to peel or not? Here's what you need to know.
If you're sold on the crunchy-yet-chewy combo that makes up an oatmeal raisin cookie, you need to try this syrupy ingredient that'll enhance your next batch.
Emerald-green zucchini, often abundant in the late-summer garden, is valued for the many benefits it adds to baked goods. But should it be peeled beforehand?
Don't just choose any cake pan the next time you preheat the oven. The color of the cake pan you use is actually important, and will change the way you bake.
If you've ever tempered chocolate before, you know that the process can be stressful. But there's one common household item that can make the process easier.
Do you want perfectly round cookies? To even out the edges, take a glass, invert it, and then swirl it around the warm cookie to shape the cookies after baking.
If you want to add some real extra spice to your annual pumpkin pie, Saigon - also called Vietnamese - cinnamon boasts a uniquely strong and potent flavor.
Donuts are easier to make at home than you might think. As long as you have canned biscuits handy, you can easily transform your breakfast for the better.
If you've been after a confection that fits into the category of easy dessert recipes with five ingredients or fewer, a classic dump cake may fit the bill.