Cakes made with a mix are so notoriously unremarkable that many recipes guide users to doctor them for a better end product.

Caramel goodness oozes in between the layers of Martha Stewart’s latest cake, and we are obsessed. The chef and lifestyle guru is known for “elevating the everyday,” but her twist on a brown sugar ...

Annette Pennell of Berkeley wrote that she would love to retrieve the recipe for burnt-sugar cake, a favorite in her younger years. The request struck a chord with many readers who sent recipes from ...

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 ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Two kitchen stories are capturing bakers’ attention: Martha Stewart’s long-time birthday favorite, the Lady Baltimore Cake, and a $5 clay bear that keeps brown sugar soft for months. The cake, a three ...