At 150F, egg proteins form long threads and help stabilize the structure of cakes and cookies. Gluten also plays a role here.

A survey of historic recipes, menus and cookbooks, plus conversations with Savannah culinary historians, offers fresh ...

Claire Saffitz shared her recipe for a graham cracker pie crust, and there is one very distinct addition that really makes ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

To celebrate Thanksgiving Midwest-style, I compiled all the classics, plus a few surprising favorites that, in my house, no ...

4: Scoop mixture into lightly sprayed muffin pans, filling 2/3 full. Bake until nicely brown on top, about 18 minutes for ...

As if the high fiber and healthy fats weren’t enough of a reason to get excited about chia seeds, they're also a rich source ...

Welcome to Fare Exchange, friends. Today's requests begin, as often happens, with a story that pulses between the lines.

Fifteen years since it opened along a stretch of East London’s Regent’s Canal, Towpath is as embedded within the landscape of ...

These are light, fluffy, and melt in your mouth. It’s hard to describe, really, but trust me - you want to give these a try!

Scientists are reimagining the food system, turning to fungal fermentation as a sustainable method for transforming food ...

You may substitute aquafaba if you are vegan ... Herlihy’s favorite as “it combines three aspects of my life: eggs, whiskey and New York.” Have leftover yolks after a baking project? Try your hand at ...