Jeff Mauro shows how to make a delightful lemon poppy seed Bundt cake that is elegant enough for a cocktail party and easy enough for a weeknight dessert.
Just when you thought red velvet cake couldn't get any better, this one has a luscious layer of cheesecake in the middle. Learn how to bake a cheesecake in a hot water bath, as well as how to frost and decorate the cake with piped rosettes.
Gemma Stafford bakes a rich layer cake that's ultra-fluffy (thanks to plain yogurt), with cocoa and dark chocolate in the batter. Plus, the cream cheese frosting is speckled with crushed Oreos.
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating.
Erin Jeanne McDowell makes a light and decadent Bundt cake that is super sweet and nutty. The sweetness of the cake is complemented by a bright and citrusy blood orange glaze.
Bring on the sprinkles! Boston chef, restauranteur and cookbook author Joanne Chang will teach you how to make her stunning rainbow confetti angel food cake that's covered in a luscious, toasted meringue.
Amanda Freitag puts a Mediterranean spin on classic crab cake appetizers with preserved lemon and Aleppo pepper. The flavors add brightness and subtle heat -- just what's called for to complement Francis Ford Coppola Winery Diamond Collection Chardonnay.
Skip the cupcake stand and wow your party guests with this over-the-top holiday dessert. Sarah will teach you how to transform a batch of cupcakes into the most festive Santa using frosting and candy.