The crumb of this mini loaf cake from Margarita Manzke, pastry chef at République, is incomparably tender and moist, thanks to its high proportion of yogurt. Candied Meyer lemon slices and fresh lemon ...

When I was in college and about to spend hours in the library studying for a final or writing a paper, I would almost always make a pitstop at Starbucks. I’d usually order the largest dark brew I ...

1. Set the oven at 350 degrees. Very lightly film a 9-by-5-inch loaf pan with oil. Line the pan with a large sheet of parchment paper, pressing it in with your fingertips, leaving a small amount of ...

The one item you could always count on in my house growing up was a big tub of cottage cheese. Usually of the generic supermarket-brand variety, it was a fixture in our kitchen, front and center in ...

1. Set the oven at 350 degrees. Butter a 9-by-5-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut to fit it, leaving a 1-inch overhang. 2. In a bowl, whisk the flour, salt, ...

There are two types of Mexican sugar skulls: those made to eat and those made for decoration. Thankfully, Mexican cookbook author Yvette Marquez-Sharpnack has offered a solution, mini lemon sugar ...

This guilt-free Weight Watchers Iced Lemon Lemon is the perfect sweet indulgence to enjoy without derailing your daily points count! Perfectly soft and moist Weight Watchers Lemon Cake is the world’s ...

I typically don’t allow any complaining about winter until April, because we live in Wisconsin, and by now you should know what you’re getting into (which in winter, could be anything). But this ...

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step—just quickly beat together the ingredients until smooth, ...