This flourless chocolate cake combines 70% dark chocolate, toasted almonds and espresso for a rich, truffle-like dessert with ...

This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the ...

Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

This cake roll combines soft sponge, smooth cream, fresh whole tangerines, and a glossy chocolate coating. Once sliced, the ...

Let’s be honest. Who doesn’t love a warm, gooey chocolate cake? I certainly do, and there may be no better excuse to indulge than on National Chocolate Cake Day. If you’re looking for a sweet, simple ...

Chocolate lava cake is a regular item on dessert menus for a reason. The baked good—which reveals its gooey, molten center once you cut into it—is as decadent as it is impressive. Luckily, you don’t ...

You're currently following this author! Want to unfollow? Unsubscribe via the link in your email. I've been using Ina Garten's recipes to become a better home cook, so naturally, I've made many of her ...

Cake mixes have long been the secret to effortless desserts. With the right amount of add-ins, you can make them taste just like homemade.

There’s a secret ingredient that makes it taste extra chocolaty. 🍫 ...