Author: Catherine McCord
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using...
Author: Jane Bradley
Author: Tracey Seaman
Author: Jean Thiel Kelley
Author: Alison Roman
Author: Catherine McCord
Author: Christine Swanson
Author: Maguy Le Coze
Author: Catherine McCord
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Ashley Christensen
Author: Arlen Grad
Author: Shauna Sever
Author: Julie Sahni
A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant-but still single serve-dessert, reminiscent of the classic candy.
Author: Maury Rubin
A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.
Author: Alice Medrich's
Author: Sarah Patterson Scott
Author: Nick Malgieri
Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined...
Author: Rhoda Boone
Author: Zoe Singer
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Ben VanVechten
These soft, pillowy dinner rolls make excellent vehicles for leftover Thanksgiving turkey sandwiches.
Author: Guard and Grace, Denver, CO
Author: Bon Appétit Test Kitchen
Author: Wolfgang Puck