Baking

Edible lustre dust lends instant glamour to these spectacular painted square butter cookies.

From shortbread to gingerbread, quick and easy to showstoppers. 

We put three popular cocoa brands to a cupcake taste test. Read on to see which brand we crowned cocoa champion.

This recipe, developed by food scientist Jennifer Pallian, has a pared-back ratio of fat and sugar to flour and a higher proportion of liquid ingredients, which takes them into the muffin zone. The addition of oil makes for a pillowy, tender crumb. 

This recipe from food scientist Jennifer Pallian uses extra brown sugar and has a higher sugar-to-butter ratio. There's also no need to chill the dough before you bake, which—yay!—means faster cookies.