The Esterhazy torte owes its name to the famous Hungarian noble family Esterházy. Its origins date back to the 19th century, ...

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 ...

Sue Doeden column: Luscious layers in Hazelnut Torte I was watching an old episode of the Food Network's "Barefoot Contessa" the other day when host Ina Garten whipped up a soft and fluffy angel food ...

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 ...

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 ...

Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.

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 ...

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 ...

This dessert is perfect for a party. It needs chilling overnight, so all the hard work is done the day before. 1. For the sponge, heat oven to 180C/fan 160C/gas four, then grease and line the base of ...

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 ...

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 ...