As a professional recipe developer focused on baking, I am more aware of the cost of eggs than most folks. Try making a custard tart that calls for eight egg yolks, then testing it three more times.

Are you a fan of carrot cake recipes? Carrot cake isn’t just one dessert. It’s a whole flavor category. That warm blend of cinnamon, nutmeg, shredded carrots, and creamy frosting shows up in so many ...

They’re low fuss, feed a crowd and travel well. By Margaux Laskey Margaux Laskey, a senior staff editor for New York Times Cooking, prefers sheet cakes for their frosting-to-cake ratio. Feb. 15, 2023 ...

We’re living in the golden age of gluten-free baking. There are entire aisles in grocery stores dedicated to alternative flours. Xanthan gum isn’t some mysterious, hard-to-find lab ingredient—it’s ...