BakingItalian Rainbow Cookies Go Big in This Sliceable LoafThe bakery classic was just waiting to be turned into a shareable, snackable cake.By Dan PelosiRainbow Cookie Loaf CakeThis loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.By Dan PelosiDoes Wax Paper Have a Purpose—Or Is It Just Taking Up Space?That reliable roll of wax paper is finding some tough competition among a new wave of reusable food-wrapping products.By Wilder DaviesSweet PalmiersTransform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.By The Gourmet Test KitchenClassic Pecan PieThis easy recipe for homemade pecan pie is loaded with nuts and gets a little verve courtesy of orange zest.By Andrea AlbinClassic FruitcakeWith glacéed fruit, spices, and no small amount of rum, this elegant fruitcake recipe is no joke.By The Gourmet Test KitchenPumpkin Roll With Cream Cheese FillingThis swirled, cinnamon-spiced fall dessert is a total showstopper.By Rosie BialowasThe Easiest Homemade Croissants Start With Softened ButterThe shortcut means that even without living next door to a French bakery, you can have warm croissants and fresh morning buns.By Anikah Shaokat 37 Bake Sale Ideas That’ll Sell Out In a SnapExpect crowds to gather around your table.By Joe Sevier and The Editors of Epicurious47 Thanksgiving Cookie Recipes to Give Pie Some CompetitionIt’s never a bad idea to have a plate of festive cookies around for holiday snacking.By Hannah Lee Leidy and The Editors of EpicuriousShould You Make Homemade Vanilla Extract?We talked to the experts.By Zoe Denenberg31 Bar Cookie Recipes for Snacking, Gifting, and Eating Straight From the PanIt’s hip to be square.By Joe Sevier and The Editors of EpicuriousThe Best Substitutes for Brown SugarIf you have a well-stocked pantry, you probably have a brown sugar substitute.By Julie Harans8 Types of Butter and How to Use ThemCultured, compound, clarified—what’s the difference? Learn about the many types of butter and how to use them in your cooking and baking projects.By Zoe DenenbergFor Extra Moist, Tender Cookies, Bring Some Potato to the PartyWe’ve got the science and the recipes to show why this beloved tuber is the inconspicuous hero of baking.By Anikah Shaokat 3D Cookie CatsThese German-style cookies, which have a unique melt-in-your-mouth texture thanks to the addition of potato starch—a game-changer for cookies.By Kim-JoyClassic Pumpkin PieThis Gourmet classic makes a perfectly spiced pumpkin pie with a flaky, buttery crust.By The Gourmet Test KitchenGinger-Stout Layer Cake With Ermine FrostingThis ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.By Claudia FlemingPumpkin Whoopie PiesThe only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.By Gina Marie Miraglia EriquezClassic Chocolate Chip Cookie BarsBaking these chocolate chip cookie bars at a low temperature ensures they are soft from edge to edge.By Jesse SzewczykPrevious1 of 500Next
