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....

Our test kitchen director tours this ancient city and finds an irresistible treat: buttery Christmas pandoro.

Food editor Gina Marie Miraglia Eriquez demonstrates how to make your own fresh ricotta.

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

Food editor Lillian Chou shares a tip for rolling out extra-thin cookie dough—with no mess and no extra flour.

One of our cooks draws inspiration from Charles Dickens to create this quintessential holiday dessert.

In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.

Though slightly unconventional, white wine works incredibly well with steak.

Hake is mild in flavor yet meaty in texture. Here, it embraces the crunch of sautéed hazelnuts, whose richness is offset by parsley and capers.

Pomegranates are a delicious treat, but picking out the seeds can be time consuming. Food editor Melissa Roberts shares her quick method for de-seeding the bejeweled fruit.