Epicurious

5 days ago | epicurious.com | Sheela Prakash

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. If you love a margarita or can’t say no to a cosmo, then you likely have a bottle of Cointreau gracing your bar cart. The orange-flavored liqueur is a type of triple sec produced in France and delivers a crisp citrus flavor thanks to its neutral spirit base and a combination of sweet and sour (or bitter) orange peels.

1 week ago | epicurious.com | Joe Sevier

Most people are familiar with the airy texture of angel food cake. They know what they’re getting into with a classic yellow sponge. But too few have experienced the joy of chiffon. Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft. Digging into a slice is a dream fulfilled for any child who imagined biting into the fluffiest cloud in the Care Bear Kingdom. Picture, then, the gentle aroma of lemon zest perfumed throughout that cake cloud.

1 week ago | epicurious.com | Hali Bey Ramdene

I’m a stage in my life where a meal plan is the difference between a hot balanced dinner and a cold bowl of cereal. I’m also at the stage where meal planning means repeating the same dishes or, at the very least, the same ingredients week after week. For my family, that means a generous side of salmon that we eat for dinner and pack for lunch as sandwiches the next day. We’ve perfected the cooking technique: Preheat the oven to 400º.

2 weeks ago | epicurious.com | Sheela Prakash

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Layer cake recipes give something snacking cakes, cupcakes, sheet cakes, and loaf cakes could never: They give height. And that stature makes a layer cake feel grand.

2 weeks ago | epicurious.com | Nina Moskowitz

Growing up, my mother—a self-proclaimed health nut—would allow me a sweet treat every so often after dinner. My dessert of choice was instant chocolate pudding. Making this felt like a ritual. I’d stream milk into the powdery pudding mix, whisk with my whole arm, and patiently allow it to set in little bowls. Then I’d put on my negotiating hat, asking for spoonfuls midday. The response was always the same, “When you’re an adult, you can eat pudding for breakfast for all I care,” she’d say.