Chloe zoomed off to school today with a tray of freshly made cinnamon rolls under the seat of her bike. It’s a little cruel ...

Are you in need of some comfort food? Between the weather and the ICE crackdown, it’s a tough time to be a Twin Citian. To that end, I can hardly think of anything more cozy than a homemade chocolate ...

How to make a real-life Magic Tart from mother 3, the pp regenerating dessert. This one's magic because you don't have to ...

Day 4 of my Edible Christmas Gift Countdown These chocolate caramels are the real deal—soft, melt-in-your-mouth magic with ...

Have you ever wondered why recipes specify baking chocolate instead of chocolate bars or chocolate chips? Learn how to use different types of chocolate.

Learn how gentle, low heat and the right ingredients can create a slow-cooker hot chocolate that's perfectly smooth and ...

Surface appearance may not seem like a big deal, but for chocolatiers and bakers, avoiding bloom is part of maintaining ...

Chocolate can also turn white even when it’s not stored in the fridge. “Think of leaving a chocolate bar in the car on a hot summer day,” says Hartel. “After it cools, it often develops a white, hazy ...

Most people think they know hot chocolate because they grew up with packets stirred into hot milk or water, but it barely ...

Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

Breakthroughs, discoveries, and DIY tips sent six days a week. Terms of Service and Privacy Policy. “Cooking is art—but baking is science,” Bill Nye the Science ...