Cookie bars are tasty, easy to make, and come in a wide variety of flavors. We're breaking down 20 different varieties to celebrate their deliciousness.
Despite its short, flourless ingredient list, this walnut cake from southern Italy is an elegant dessert that's delicately sweet and delightfully dense.
If you've ever mixed and matched recipes to make a cake with a different frosting, you might not have had enough buttercream. So how much do you actually need?
Banana cream pie is a great combination of pastry and custard - but is it better served chilled or frozen? Straight from the freezer or thawed in the fridge?
Thomas Jefferson is a historical icon - but we're here to talk about the Founding Father's favorite muffins. And you only need three ingredients to make them!
Animal crackers may be renowned for being best food to play with, but their mostly neutral sweetness makes them a phenomenal ingredient in dessert bars.
Lemon curd is a component in many pastries and other baked goods. You might be wondering if you can simplify the baking process by skipping the straining.
It's annoying to spoil the look of your dessert bar bakes by slicing the pieces messily or unevenly. Follow our tips for perfectly even portions and neat cuts.
Breadsticks are always better when Italian herbs are present, but Italian seasoning blends are useful as more than just a garnish on top of the finished dish.
Don't be scared of making shortcrust pie crust. Use a food processor, but just follow Duff Goldman's one simple tip at the end for perfect flaky results.
Bright, tangy, and delicious, lemon curd can be used for so much more than you might think. Here are some creative sweet and savory ways to use lemon curd.
If you want to dye buttercream with liquid food coloring, tread lightly. Being aware of liquid food coloring's power can save your buttercream from disaster.
Whether walnuts, pistachios, or hazelnuts are used to make this tempting treat, however, a hint of citrus can help some of the more flavorful notes sing.
While attending Alon Shaya's master class at the Nassau Paradise Island Wine and Food Fest, Tasting Table got the inside scoop on how he makes pita at home.
The number one tool Natalie Sideserf uses isn't as fancy and farfetched as you might imagine; it's one of the most recognizable instruments in a kitchen.
Bananas are different from egg whites, so if you are unfamiliar with making the swap, read on to learn the ideal methods to do so and the ratio you should use.
You can never go wrong with a slice of classic apple pie - but how can you upgrade it? By adding chocolate, of course! And luckily, it's a simple process.