Baked egg custard is the little black dress of dessert recipes. It’s simple and elegant—ready to be dressed up with fresh berries, chocolate syrup, or whipped cream, but it’s also astoundingly good all by itself. Custard, in various forms, has been made for centuries: set into creme brûlée, flan, mini egg custard tarts, or a savory quiche; frozen into … Read more
The combination of coconut milk, sticky rice, and sweet ripe mango has been a popular Thai dessert for centuries. Stateside, people are more likely to order mango sticky rice (or khao niaow ma muang) from their favorite Thai restaurant, but it’s incredibly easy to make at home. The base ingredient is glutinous rice (often labeled … Read more
This oversized crème brûlée is the centerpiece your dinner table is begging for. Whip one up for the holidays, a special anniversary, or Valentine’s Day. It’s served in one big ole dish—no need to fuss over individual ramekins that only see the light of day once a year. It’s perfect for sharing: Just grab a … Read more
Sticky toffee pudding recipes first appeared in English kitchens and cookbooks in the late 20th century. It became a signature of Cumbria, England, and proudly sits alongside plum pudding and other classic British desserts. However, some sweet tooth scholars believe the cake recipe originated in Canada. As one story goes, a WW II–era Canadian Royal … Read more
In its simplest form, meringue is a combination of egg whites and sugar, whipped to an airy fluff. The following meringue recipes take things a step further. While the base recipe’s ingredient list is short, learning how to make properly whipped meringue takes time and patience. And once perfected, oh, the places you’ll go. From … Read more
Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. This shareable pull-apart monkey bread will … Read more
Every family has its own preferred ratio of spices in their chai masala. I like my chai to be a bit heavier on the cardamom and ginger side! For this chai masala, I freshly grind all the spices before blending them together. I use this chai masala quite a lot for baking, but you can … Read more
We won’t sugarcoat it. This old-fashioned fudge recipe will test your willpower. First, it has no modern tricks to hide behind—no sweetened condensed milk or marshmallow fluff to make easy work of it. Second, you’ll have to beat it with a wooden spoon for about 6 minutes; not long in the grand scheme, but eons … Read more
This cocoa cake asks little and gives so much. But you don’t have to take our word for it: This is “hands down my favorite cake to bake,” writes one reviewer, who goes on to say it’s “always reliable and always delicious.” Another reports to have made the recipe no less than five times, and … Read more
Madeleines are technically made with a sponge cake batter, but many categorize them as cookies. They’re small, shaped like a shell, and can be made as an overnight dessert. Feel free to bake the madeleines and enjoy them dusted with powdered sugar; however, if you enjoy being extra, you can coat them in a thin … Read more