Author: Ruth Cousineau
Author: David Burke
Author: Lauren Salkeld
Author: Abigail Johnson Dodge
Author: Mathew Rice
Author: Liz Gutman
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using...
Author: Molly Wizenberg
Author: Alison Roman
Author: Marcie Turney
Author: Jeanne Thiel Kelley
Author: Chuck Williams
Author: Megan O. Steintrager
Author: Chloe Chapman
Author: Melissa Roberts
Author: Abigail Johnson Dodge
Author: Kris Hoogerhyde
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Joanne Weir
Author: Jill Silverman Hough
Author: Kemp Minifie
Author: Sisi Carroll
Author: Sarah Tenaglia
Author: Melissa McClure
Author: Kate Moses
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie...
Author: Alison Roman
Author: Maggie Ruggiero
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.
Author: Lillian Chou
Author: Diane Rossen Worthington
Author: Alison Roman
Author: Andrea Reusing
Author: Andrea Albin
Author: Pierre Gagnaire
Author: Johnny Iuzzini