This is as festive as a cake can get. With a moist, tender texture and knock-your-socks-off flavor, it’s worthy of the holidays and a great choice for giving to friends (it stays fresh for a week or ...

Laced with lemon zest and gently flavored by almond flour, this gluten- and dairy-free sponge cake is a beautiful way to highlight seasonal fruit. Jodie Kautzmann is an editor, baker, and confectioner ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe. By Melissa Clark A testament to a well-loved recipe is that, when you pull the cookbook it’s in ...

A flourless chocolate cake flavored with bourbon and orange; French almond-rum cake. You don’t have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

Many, many years ago, whenever my grandparents would land at LAX from Sydney, Australia, their first stop was at the Culver City cottage of Trinh Le. Trinh Le was a petite old lady who packed a ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...