Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable. A slice of this ...

When the protein and gluten in any kind of flour are hydrated, they offer the structure required to give baked goods their foundation and crumb. The amount and type of flour in cookies can make them ...

Packed with orange zest and spiced with cozy cinnamon, this dreamy brown sugar pound cake sings thanks to an extra-special ingredient—bourbon. Get the recipe for Orange-Bourbon Bundt Cake.

a wooden bowl of flour resting in a pile of flour in a kitchen - Andrey Starostin/Shutterstock Flour is flour, right? Not so fast. The flour you use can make the difference between a delectable cake ...

Different flours create different results. From tender cakes to chewy bread, here’s how using the right type of flour can make or break your baked goods.

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. When ...

As a person with a savory tooth, I do not often eat cake. However, I am also a Leo. I don’t align very much with that analysis, save for one big exception: I treat my birthday as though it’s basically ...