Kenny Gilbert, Mashama Bailey, Duane Nutter, and Nelson German need their own books. Are you listening, cookbook publishers?

Thanks to Whoppers and Carnation Instant Breakfasts, we tend to associate malted milk powder with chocolate. But the flavor is starting to show up in some surprising places.

For years, bakers have turned up their noses at Crisco as a cheap imitation of butter. But because of its high melting point and high burning point, vegetable shortening can pull off some tricks that are hard to do with oil or butter.

Using the same ingredients from the classic back-of-the-box formula, Smitten Kitchen’s Deb Perelman turns the rice crispy treat into something a lot better.

The Hawaiian dessert may not look like much on the outside, but simplicity—and ridiculous richness—is at the heart of each butter mochi.

The Great British Bake Off is often said to embody Britain’s national identity and culture. But the history of British baking has its roots in countries and cuisines thousands of miles away.

If you have a bottle of kirsch, it’s probably because you bought it a long time ago and used it once. But the clear, dry cherry brandy has unexplored potential in the kitchen.

Dolester Miles winning the James Beard Award for Outstanding Pastry Chef is the culmination of a long road traveled for African-American pastry chefs.

What if a PB&J was made with the peanut butter on the outside, and it was a dessert?

If your baking experiments tend to result in disaster, a little jar from the grocery store might be the solution.

When Robicelli’s bakery introduced their dessert lasagna, it was all supposed to be an innocent joke. Little did they know it would become a viral sensation.

Strange name aside, it’s a party planner’s best friend. Pie: a joy to eat, a mess to serve. If you’ve managed to …