Cookbooks published today have as much a place on our coffee tables as they do in our kitchens, with their glossy pages, beautiful photography, stories about dishes' histories and detailed ...

Cake: With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating ...

High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

We do a lot of cooking but not a ton of baking. Desserts have never been our favorites nor our forte. My sister-in-law Sue was always famous for her desserts, especially a Viennese chocolate torte.

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 ...