Gingerbread is a holiday classic, and I make some almost every Christmas. This year, I opted for a cake-like gingerbread and served it with a complement of caramelized apple slices. It warmed up the ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

When cake mixes became popular during the 1950s, the party was more or less over for gingerbread, which had been a favorite for centuries. Chocolate cake, yellow cake and devil's food took center ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...

Editor’s note: High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips to make baking in the ...

I've become familiar with the myriad failures that are possible when it comes to baking from scratch. I've (purposely) messed up dozens of batches of chocolate-chip cookies, banana bread, brownies, ...

Mima Sinclair, the London-based gingerbread queen, makes two kinds of dough in her “Gingerbread Wonderland: 30 Magical Houses, Cookies and Cakes” (Kyle Books, $15). The one light and one dark and well ...

We may receive a commission on purchases made from links. There's a lot to love about the holiday season. Our favorite part ...