Baking's biggest fat fight gets a side-by-side smackdown. I set out to see whether butter or oil really makes a difference in baked goods, and when it’s worth sticking to one over the other. By ...

Good morning, December friends. Today's first request is for a recipe one reader remembers from her mother's kitchen: "cheesecake squares, a recipe with 24 ounces of cream cheese." In these parts, we ...

Where does sweet stop and savory begin? Somewhere in that murky middle ground — where salt meets sugar, where fat meets fruit — that’s where the best desserts live. Not the delicate meringues or the ...