It's a traditional French Christmas cake that has been loved for generations. Today Cooking Instructor, Katie Cook, showed us how to make a Buche de Noel, or yule log cake. For more information about ...

Buche de noel, also known as a yule log, is a traditional Christmas dessert in France, often served on Christmas Eve or after Christmas Day dinner. It's a roulade, or rolled cake, filled and iced with ...

A bûche de Noël (the classic yule log cake) represents the pinnacle of Christmas baking excellence: a beautiful centerpiece for your holiday spread that not only tastes awesome, but shows you put some ...

Add Yahoo as a preferred source to see more of our stories on Google. While pulling out the stops for a fabulous Christmas feast — foie gras mousse to accompany cocktails, crown roast of lamb or prime ...

Sweets this time of year take on all kinds of whimsical shapes: cookies cut into stars, stockings and gingerbread men, candy canes, peanut butter balls ... or logs covered in frosting. Yes, really — ...

1. Position a rack in the center of the oven and preheat the oven to 350°F (180°C/gas mark 4). Lightly grease the bottom and sides of the half sheet pan. Line the bottom with parchment and lightly ...

Created in France in the late nineteenth century, Bûche de Noël is a favorite Christmas delicacy: a rolled chocolate cake that is a little piece of art. Alina Cho talks with food historian Loïc ...

Throughout France, the stunningly decorated Bûche de Noël graces the holiday table every year. As a child, Le Diplomate’s Parisian-born pastry chef, Fabrice Bendano recalls the holiday confection ...

We’re soldiering on with a yuletide tradition: The Buche de Noel is a holiday classic. On yesterday’s show, Ashley showed us how she creates the tiny details that she uses to adorn her Yule log every ...

In Paris, holiday buche de Noel cakes verge on art. Cookbook author Dorie Greenspan has created her own Franco-American version that's fun to make... Yule Have To Try This Gingerbread Buche De Noel ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Listen 3:18 Sweets this time of year ...