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 ...

To Prepare Outer Cake Layer: 1. Preheat the oven to 300F. 2. Melt the semi-sweet chocolate, butter, vanilla, and salt over a double boiler. Remove from heat and allow to cool slightly. 3. Separate the ...

Baking season is officially on the horizon, and our pantries are getting prepped. With cooler days ahead and fall gatherings lining the calendar, it’s prime time to stock up on essentials. One item we ...

Mmmmm, chocolate. Who can resist it? Whether your weakness is brownies, candy bars, chocolate cake, truffles, cookies, ice cream, or even chocolate-covered potato chips, chances are you’re crazy about ...

A muffin tin makes it easy to bake up a batch of these dreamy chocolate cakes. Trust us, you won't stop at just one. Emily Luchetti is a renowned pastry chef, writer, and maker of jam and chocolate.

Looking for things to do in L.A.? Ask us your questions, and our expert guides will share highly specific recommendations.

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy, chef instructor ...

Welcome to Pastry of the Week, in which Charlotte Druckman introduces us to new treats and reacquaints us with old ones that have undergone impressive (and tasty) makeovers. We'll also meet the ...

An indulgence on its own or a sweet end to a meal, Miami’s best chocolate cakes come in an assortment of forms, flavors, and styles. Made by artisans who revere the classic confection, these timeless ...

Chef Jill Rose’s silky chocolate peanut gateau is more of a “chocolate bread pudding than a cake.” Its center is hollow, like that of a bundt cake, and filled with a creamy peanut butter ganache; the ...

When chef Pachi Larrea won the Best Coca de Sant Joan Contest last June, the phone at his two stores in Castelldefels didn't stop ringing. During those days, he sold over 700 fruit confit, burnt cream ...