The Latest Sweets

How to Brown Butter

Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spatula. Here's how. More

How to Make a White Chocolate and Champagne Bûche de Noël

Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating. More

A Cookie a Day: Hello Dolly Bars

For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more. More

Cookbook Review: 'Baking Chez Moi' Marries French Technique and Homey Simplicity

The French prefer to leave the elaborate creations to the professionals, and what they make at home tends to be, in fact, homey. In her newest cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Greenspan shares the recipes that it took her five years to slowly coax from her Parisian friends, her hairdresser, and even strangers at the table next to hers at lunch. More

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