The dark, complex flavors of cacao are finally making their way beyond just desserts.

When our test kitchen director adapted her son’s exquisite wedding cake for the home kitchen, she created this towering beauty—and it’s easier than it looks....

Food editor Lillian Chou shows you how to make a simple parchment cone for decorating cookies and cakes.

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks.

In this elegant European-style cake, thin layers of different flavors come together in each bite.

Let’s put our cards on the table: The exuberant confetti of colorful sprinkles is what makes you want to dive right in.

Test kitchen director Ruth Cousineau shares the stories behind cookies from Gourmet’s Favorite Cookies of the 1980s, 1990s, and 2000s. We have a cookie to suit every craving....

In our online feature Gourmet’s Favorite Cookies 1941-2008, we bring you the best cookie from each year of Gourmet’s history. Here, test kitchen director Ruth Cousineau introduces a selection of her favorites from the early years, plus one comparatively recent pick....

(registration required)