Don't get us wrong—We love butter, and lots of it. But baking with oil has its own merits.
Get acquainted with some regional treats you might not have been able to taste without traveling—until now.
This chocolate-lover’s dream is almost equal parts candy and cake. A poured chocolate fudge crowns the peaks and valleys of piped vanilla buttercream. At its heart, it’s a devil’s food…
Rich and buttery, this Depression-era classic uses hot milk to thin the batter. Whether you dress it up or down, this easy, moist sponge cake is a classic.
Studded with raisins and nuts, fragrant with nutmeg and cloves, the secret ingredient in this recipe is blackberry jam, which both flavors and colors the cake.
This towering “half-and-half” cake is worthy of a celebration, which makes it the go-to birthday cake in New Orleans. Layered with chocolate pudding and lemon custard on the inside, and…
These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but they also taste super buttery! There is something about…
If there is a better flavor combination than hazelnuts and milk chocolate, I have yet to be introduced. These milk chocolate-studded hazelnut cookies get nutty flavor from hazelnut oil, hazelnut…
Strawberry and cornmeal is a match made in spring-dessert heaven. This cake is not too sweet, with lots of contrasting texture from the toothsome cornmeal and the soft berries. The…
This tart requires quite a few steps, but each step is doable—and the stunning end result is decidedly worth the effort.
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