[ad_1] I am a frequent, faithful baker, and, for better or worse, I treat recipes as gospel. A yellow cake recipe tells me to add two...
[ad_1] We’ve been flipping for Tandem Bakery ever since Andrew Knowlton crowned Portland, Maine, the restaurant city of the year in August. He loved the place...
[ad_1] These trusty, cheerful pastry rulers saved me from myself. Without their help, I surely would have perished in my pursuit to bake 400-plus sugar cookies...
[ad_1] Every December, the BA Test Kitchen churns out a handful of festive cookie recipes that go all out on the holiday vibes (glitter, kooky shapes,...
[ad_1] It was very brave of Bonappetit.com senior editor Sasha Levine to assign me this article. Sure, I’ve made decent cookies and brownies many times before....
[ad_1] Can a cookie be healthy? I used to think no, then I thought sorta maybe yes, but now I am back to no. Everyone’s definition...
[ad_1] Melt butter in a small saucepan over medium heat, swirling occasionally, until it foams, then browns, 5–6 minutes. Transfer to a medium bowl and let...
[ad_1] All along, I thought I’d have to stick my thumb in something. But it turns out, thumbprint cookies are just symbolic, like inflatable snowmen and...
[ad_1] Melt 2 sticks butter in a small skillet over medium heat. Cook, stirring often with a rubber spatula, until butter foams, starts to smell nutty,...
[ad_1] Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads. As long as you...