Author: Andrew Friedman
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too...
Author: Matt Lewis
Author: Chloe Chapman
Author: Megan O. Steintrager
Author: Alison Roman
Author: David Burke
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Author: Alison Roman
Author: Melissa Roberts
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Author: Jill Silverman Hough
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of...
Author: Alison Roman
Author: Jeanne Thiel Kelley
Author: Lillian Chou
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Author: Lauren Salkeld
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
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Author: Kris Hoogerhyde
Author: Abigail Johnson Dodge
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Author: Kate Moses
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles...
Author: Lillian Chou
Author: Andrea Reusing
This is our tried-and-true no-fail recipe for classic marshmallows. You won't believe how easy it is to make these soft, sweet treats at home. Once you...
Author: Johnny Iuzzini