On a cold winter night, Italian food often appears in its most familiar forms: a steaming bowl of pasta, a bubbling pan of baked ziti, a long-simmered sauce meant to thaw you from the inside out. But ...

New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required. Taylor Tobin is a food and lifestyle journalist based in Austin, Texas.

JACKSONVILLE, Fla. – It’s that time of year when many of us bake cookies for family and friends. No one wants to bring a plate of ugly cookies to a party, so to help you make the perfect cookie — and ...

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...

In bowl, using electric mixer on medium speed, beat butter with sugar until light and fluffy. Beat in tea leaves, orange zest, salt and orange extract. On low speed, beat in flour until crumbly. Knead ...

Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, “Patisserie Revolution” (Robert Rose), ...

Carrot cake is one of my favorite kinds of cakes. Usually, carrot cake tastes more like a spice cake; you don’t taste carrots. Carrot cake is perfect for the holiday, too. You can sweeten carrot cake ...

When it comes to decorating baked goods, the right icing can turn a simple treat into a showstopper. One especially eye-catching technique is using gel icing to mimic the look of water. It’s the ...