The 3-ingredient raspberry cream cheese frosting might just be my favorite cake topping of all time.

A few years before the iconic Swedish bakery Fabrique opened its New York outpost in 2019, I had my first cardamom bun (and first experience with its namesake spice) in one of Fabrique’s Stockholm ...

This is a story about cake. But it’s also a story about giving in without giving up, of lofty ideas and the pesky reality that intervenes, and eggs—lots and lots of eggs. For our spring Travel Issue, ...

A reader from Middleville loved the white chocolate raspberry cream cake recipe that ran in Cooking with Kathy Jan. 17, 2007, and was desperate to find it. Kathy Carrier received this recipe from ...

Slice each layer into two circles with a large bread knife. 1 (10 oz.) seedless raspberry preserves Mix well then add 4 cups of powdered sugar Divide filling into five servings and spread between each ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. On Aug 23, Stewart shared a pic of the mouthwatering recipe, ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

In her new cookbook, “Every Day Is Saturday,” Sarah Copeland’s goal is to bring a weekend-cook mentality to weekday meals. Copeland, former food editor for Real Simple magazine and a nutrition ...

Spongecake doesn’t typically fall high on people’s list of favorite desserts. Its name doesn’t stir the heart, and so often it’s dry and tasteless. But, when properly made, spongecake is tender and ...

A cookbook can change your life. Two years ago I reviewed one called “Southern Cakes,” which did just that. Like most people, I’d always thought making a cake from scratch was only for the heroic. In ...