Dessert

Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.

It might seem impossible to mess up chocolate chip cookies, but people do. Here are the 7 mistakes you should avoid when baking them.

Warming the honey with rose water infuses it with flavor.

Baking the crumble topping on its own means it gets supertoasty and crisp.

Here's a frosty tool we love that makes ice cream super fast—in less than 60 seconds.

What happens when you feed cookies meant for horses to humans? We investigate.

From using the wrong oven rack to serving it piping hot, the 6 most common pie-making mistakes—and how to avoid them.

Cutaway pie crust looks beautiful but also serves a purpose—it helps to vent the fruit filling. Here's how to make a crust like a pro

Why care about food trends? Author David Sax explains why these things actually do matter

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Ice pops. Paletas. Even Popsicles (brand name alert!). Whatever you call these frozen, fruity treats on a stick, they made our sticky, endless childhood summers even better.

Call all your vegan friends! This incredibly moist, expertly spiced carrot cake is worth throwing a party for.

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up.

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. 

For us, no trip abroad is complete without stocking up on these foreign candies, from mango bars to marshmallow-covered shortbread

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.

We developed a reader's recipe in our test kitchen—a Salted Texas Chocolate Sheet Cake—and are totally excited about the results.