Stylist Emma Duckworth brings us today’s cake and a little sneak peek of spring! Duckworth spent her childhood growing up as an expat in Asia. After a trip abroad to Sydney, she’s been living there ...

I was watching an old rerun of the Food Network's Barefoot Contessa the other day. Ina Garten whipped up a soft and fluffy angel food cake, making the task look as easy as slicing some strawberries to ...

I don't often make tortes, single-layer cakes with the addition of little to no flour. But this one was a hit this past Thanksgiving, and so it goes into the rotation for the holidays and whenever the ...

This torte is a great choice to serve for special occasions. It's surprisingly light, making it perfect to serve after a large meal. Preheat the oven to 350°F. Lightly grease three 9-inch round cake ...

“I’ve been making this brown butter cake for a really long time,” Karen Hatfield says, “and I keep going back to it again and again. It’s super-versatile; you can make it individually as petits fours, ...

While researching my new cookbook, "A Baker's Odyssey," I thanked my lucky stars when I met Leisha Ingdal. A second-generation Norwegian, Leisha cooks and bakes in Edina, Minn., a suburb of ...

Hazelnuts are one of my favorite nuts for baking. Their sweet, rich, buttery flavor gives desserts a unique flavor that pairs well with other ingredients in the pastry pantry. I often grind hazelnuts ...

Charlotte Kuropatwa of Venice wrote about a hazelnut torte her German grandmother used to make every Sunday more than 20 years ago. It was a single layer with not too many ingredients. In looking for ...

Where, in the mountains, do you like to spend New Year’s Eve?” asked a visiting reader. My response: Everywhere! Our mountain restaurants provide memorable evenings, from laid-back to formal; you can ...

1. Brown the butter: In a medium saucepan, heat the butter over medium-low heat and cook until the butter melts and browns, taking on a nutty aroma, 8 to 10 minutes. Be careful not to overcook or the ...