The question isn't if you should use sour cream in desserts, it's what to with that half container you have leftover. From ice cream to muffins, here are some ideas.
Welcome to our newest column, Seasonal Sweets, where Jenny McCoy—pastry chef, ICE instructor, and author of Desserts for Every Season—will be sharing a recipe that highlights the best ingredients of the season. First up? Easy chocolate-banana croissants.
The 9-inch square PushPan from Kuhn Rikon has a loose bottom, much like a tart pan, but the difference is that the removable bottom of the PushPan is rimmed with silicone, creating a gasket-like seal to keep the dessert in the pan and the water bath out.
Served in a thick homemade graham cracker crust, topped with fresh whipped cream and a cherry, this Key Lime Pie ($5) is a perfect excuse to spend an afternoon on the river.
We put the latest bars from KIND—a new line of flat-and-square bars called Healthy Grains—to the test.
See all your best takes on chocolate cake!
We put 12 brands of plain British digestives (including budget and regular) to the test.
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
This bundt cake boasts a caffeinated center as well as an espresso-spiked glaze. Cut a thick slice and eat in place of, or with, your morning coffee.
These crisp sugar cookies are flavored with citrusy Earl Grey tea leaves.
Look out, Nutella. These new spreads from Hershey's (chocolate, chocolate hazelnut, and chocolate almond) are pretty awesome.
There's one go-to recipe I believe all bakers need: a single-layer cake. There's a time and place for multi-layered cake (usually birthdays and other celebrations). But a single-layer cake isn't about celebration, it's about simplicity.
Polar Vortex smortex—the cold weather didn't stop us from enjoying a bevy of frozen sweets this month. We also had fancy funnel cake, Asian-inspired cream puffs, and attacked a whole table of homemade pie. See all these and more of our favorite sweets of February!
Whether you celebrate today as Fat Tuesday, Shrove Tuesday, Pancake Tuesday, Carnival, Mardi Gras, or simply the-day-to-stuff-yourself-silly-before-Lent, food is sure to be on your mind. We've got you covered.
Pastry Chef Kierin Baldwin makes some insane pies at New York's The Dutch, like Poached Pear with Red Wine and Rosemary and Chocolate-Crust Coffee-Cream. But in no ways are pie the end-all of her talents.
If you haven't thought of using bananas in a fruit crisp, this sweet, boozy dish will make you think again.
It's something that should be in every home cook's repertoire: a great chocolate cake. Whether you make yours with cocoa, dark chocolate, milk chocolate, covered in chocolate frosting, or a little boozed up, shoot us a photo of your best chocolate cake (along with a link to the recipe!) and we'll include it in this week's roundup.
The newest Oreo in the family? Lemon. We see how it stacks up.
Poland is home to a remarkably vibrant and under appreciated candy culture, and brands like E. Wedel and Wawel are a key part of Poland's national identity. Słodycze Wedel in Greenpoint, home to one of New York's largest Polish communities, is the candy store the neighborhood deserves. Since opening about 15 years ago, Słodycze Wedel has become not just a necessary Polish candy shop, but one of Brooklyn's best candy shops period,
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast hours. They're cooked in butter and dusted with cornmeal, making them equally good slathered in jam, or used to make sandwiches.