Bake from Scratch

The dynamic duo of mashed and whole blueberries gives these Blueberry-Lemon Cookies a lovely swirl of color, a softer texture courtesy of the liquid in the fruit, and maximum berry flavor in each bite.

This sweet roll dough relies on enrichment rather than extended fermentation for tenderness. Sour cream introduces both fat and acidity; the fat softens the crumb while the mild acidity gently strengthens gluten bonds. The result is a dough that stretches thinly around the lemon-poppy seed filling without tearing. Warm cream poured all over the proofed rolls just before bakin...

I consider my greatest contribution to the baking world to be listing weights for all the major ingredients.

By Rose Levy Beranbaum

My cookbook, The Cake Bible, first published in 1988, was the first American cookbook to list weights. Now, the majority of baking books list weig...

The classic vanilla cake base of this charming, bento-inspired miniature cake is speckled with cheery rainbow sprinkles and topped with a velvety almond-flavored Swiss meringue buttercream. Using a reverse-creaming method and a slightly lower baking temperature will help to reduce doming, ensuring you get to keep as much height (and delicious cake) as possible, even after lev...