The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Abigail Johnson Dodge
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Gina Marie Miraglia Eriquez
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: David Kamen
Author: Melissa Roberts
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Author: Melissa Roberts
Author: Andrea Albin
Author: Roy Yamaguchi
Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Get this iconic recipe from Milk Bar chef Christina Tosi.
Author: Christina Tosi
Author: Ruth Cousineau
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting when you garnish it with lots of salty/saucy/creamy...
Author: Tara O'Brady
Author: Karen DeMasco
Author: Ian Knauer
Author: David Guas
This classic buttercream icing is light, delicious, and buttery. It's not the best icing to choose in warm weather.
Author: Toba Garrett
Author: Gina Marie Miraglia Eriquez
Begin preparing the cheesecake one day before you plan to serve it.