Desserts & Baking

The first clue that macaron batter is ready isn’t a timer; it’s the way it falls from the spatula. Too...

The bacon goes quiet in the skillet just before it turns crisp, and that’s when I start watching closely—thick slices...

The graham cracker crusts come out of the oven smelling buttery, and the apples turn glossy in the skillet as...

The cocoa turns glossy as it meets the melted butter, and the molasses gives the batter a deep, warm smell...

When the baking sheet comes out, the edges are just turning gold and the centers still look soft enough to...

When the first shortbread rounds come out of the oven, their centers are still pale and the rims have only...

The first layer of chocolate should be firm enough to hold the white chocolate, but not so cold that the...

The tray comes out with neat little wells, but those centers aren’t finished yet. A Hershey’s Kiss pressed into each...

The first thing you notice is how the thumb-sized wells hold their shape while the cookie edges turn lightly golden....

At 350°F, the edges of the shortbread turn lightly golden while the middle stays pale. That’s the cue I look...