Stella’s Favorite Recipes of 2019

When not baking away for her work at Serious Eats, our resident Pastry Wizard still needs to eat. Here are the recipes she loves to make most at home.


When not baking away for her work at Serious Eats, our resident Pastry Wizard still needs to eat. Here are the recipes she loves to make most at home. Read More

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

However charming the idea, homemade vanilla extract isn’t an extract at all. It’s an infusion, and one that lacks the nuance and complexity of those made by commercial producers.


However charming the idea, homemade vanilla extract isn't an extract at all. It's an infusion, and one that lacks the nuance and complexity of those made by commercial producers. Read More

Top Your Yule Log With These Super-Realistic Meringue Mushrooms

With toasted sugar and vanilla in the meringue, a lush dusting of high-fat cocoa powder on the outside, and your favorite dark or milk chocolate to serve as the “glue” for the caps and stems, these meringue mushrooms taste as good as they look!


With toasted sugar and vanilla in the meringue, a lush dusting of high-fat cocoa powder on the outside, and your favorite dark or milk chocolate to serve as the "glue" for the caps and stems, these meringue mushrooms taste as good as they look! Read More

Calm, Cool, Collected: The Only Way to Jelly Roll

Mastering the jelly roll is part of any baker’s journey, and will naturally involve a learning curve, but a finely tuned formula, unfussy technique, and bold flavors will make the process enjoyable to say the least. Our recipe represents a huge departure from tradition, with a cake that doesn’t need to be flipped from the pan, rolled with a towel, or handled in any special way.


Mastering the jelly roll is part of any baker's journey, and will naturally involve a learning curve, but a finely tuned formula, unfussy technique, and bold flavors will make the process enjoyable to say the least. Our recipe represents a huge departure from tradition, with a cake that doesn't need to be flipped from the pan, rolled with a towel, or handled in any special way. Read More

Extra Light, Extra Tangy: Meet Our No-Bake Greek Yogurt Cheesecake

This no-bake cheesecake gets its tart flavor from Greek yogurt (or skyr!) and its airiness from Swiss meringue, making it a light and tangy dessert that’s the perfect conclusion to any hearty meal. Because it won’t compete with other recipes for a spot in the oven, and can be refrigerated up to one week, it’s also a strong contender for any holiday menu.


This no-bake cheesecake gets its tart flavor from Greek yogurt (or skyr!) and its airiness from Swiss meringue, making it a light and tangy dessert that's the perfect conclusion to any hearty meal. Because it won't compete with other recipes for a spot in the oven, and can be refrigerated up to one week, it's also a strong contender for any holiday menu. Read More