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magazine caramel nut tart
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Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Culture
It’s apple season, after all.
Alex Beggs
Culture
Once I popped, I couldn’t stop.
Ali Francis
Cooking
This smooth, salty caramel sauce will make your holidays extra sweet.
Claire Saffitz
Shopping
This low-sugar, pectin-free jam is for more than just toast.
Aliza Abarbanel
techniques
Decadent caramel sauce has one pitfall: crystallization. But you can keep things sweet and silky with one secret ingredient
Lifestyle
In our column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with more wholesome, better-for-you recipes
Danielle Walsh
Culture
BA's Julia Kramer takes a candy-making class from the mad scientist of Portland, Oregon's sweets scene—and sneaks away with a few of her trade secrets
Julia Kramer
Culture
We just can't help ourselves around these Canadian snacks—and now they're coming to the U.S.
Elyssa Goldberg
Cooking
A case for caramel's low-key cousin.
Sarah Jampel
Lifestyle
Why this dud candy keeps on keeping on, despite a distinct lack of redeeming qualities.
Rebecca Douglas
Cooking
It's three ingredients and comes together in minutes.
Antara Sinha
techniques
Well, a side of ice cream would be nice.
Andrew Milne
techniques
Ever made fudge? Caramel? A little patience and some solid intel will make you a bonafide candy man (or woman).
Rochelle Bilow
Cooking
And we're so here for it.
Emma Wartzman
Cooking
This key lime tart with walnuts was a standout at the Google cafeteria this week. Now here's the recipe
Matt Gross
Culture
Go beyond candy canes this season with colorful retro treats from boutique makers.
Bon Appétit
Culture
How one baker went from selling hand pies on the stoop of her home to selling them in Starbucks across the country.
Julia Bainbridge
techniques
These speedy candied nuts require no oven, no egg white, and take just five minutes to make.
Claire Saffitz
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Cooking
Think beyond the pumpkin spice.
Alma Avalle
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
Chris's Recipe Review: Individual Caroline Peach Tarte Tatins with Lemon Ice Cream. Baking the peach tarte tatins was a bit of a disaster. But I will forever treasure that disaster because it brought me this ice cream recipe.
Chris Hall
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Peach Pie or Tart."
Julia Bainbridge