If you’re a regular reader of this column, then you’ve noticed that I’ve published a lot of very practical recipes over the past three to four issues. Practical is good when it comes to home baking; ...

1 teaspoon pastis, such as Ricard or Pernod, or an anise-flavored liqueur Pinch of kosher salt To make the dough, in the work bowl of a standing mixer fitted with the paddle attachment, beat the ...

Learn how to make an invisible apple cake (Gâteau invisible aux pommes) at home. This French dessert is super easy to make ...

Four tiers of moist chocolate cake, layered with creamy chocolate ganache and hazelnuts – sounds like paradise on a plate. This spot of heaven is called chocolate hazelnut gateau (pronounced as ga-tow ...

This chestnut cake is from Paul Aratow’s translation of “La Bonne Cuisine de Madame E. Saint-Ange,” a book that has often been called the “French ‘Joy of Cooking.’” Make a cut around the perimeter of ...

If desserts were compared to people, a black forest cake would definitely be the over achiever. It is the perfect blend of chocolate, cream and fruit, with it being a layered delicacy of rich ...

The braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled ...

What's better than just mangoes? A delectable Alphonso mango gateaux that looks absolutely delicious! Kolkata’s popular chef Rahul Arora has posted a reel that shows him working on a mango cake ...

A sweet twist on a trusted snack, these caramel cakes draw flavourful inspiration from a breakfast mainstay. You’ll find this inventive recipe from Maxine Scheckter’s new book Pâtisserie Made Simple.

1 egg mixed with 1 tablespoon of milk, for brushing MAKE THE DOUGH: In a medium bowl, whisk the flour with the baking powder and salt. In a standing mixer fitted with a paddle, beat the butter with ...