Author name: Genevieve Yam

Layer strawberries, whipped cream, and vanilla wafers for a minimal-effort no-bake dessert that’s easy enough for a weeknight, but also celebratory enough for a special occasion.

Layers of coffee-soaked graham crackers, homemade chocolate mousse, and whipped cream coated in a toasted meringue evoke the flavors and textures of s’mores, no campfire or mosquitoes required.

This easy lemon curd takes just six minutes to cook and requires the most basic ingredients. Use it to make zesty thumbprint cookies, lemon bars, and lemon meringue pie.

Inspired by classic Caesar salad, these breadcrumbs get their savory kick from anchovy paste, grated fresh garlic, and Parmesan cheese. Plus: They take less than 10 minutes to prep and come together in one pan.

Top your salads and soups with these croutons—or keep them in a bowl and eat them like popcorn.

Our resident pastry expert breaks down her favorite baking cookbooks—ones that serve to teach, inspire, and provide no-fail recipes.

Extend the shelf life of your stale bread by turning it into crunchy, snackable croutons. This easy recipe takes just about 30 minutes, and leaves you with delicious salad toppers for days.

These spectacularly creamy overnight oats take all of five minutes to prep, and are lightly sweetened with maple syrup and vanilla.

With heaps of whipped cream, ripe berries, and crisp meringues that are just beginning to soften, this easy-to-assemble Eton mess is everything you want in a light summer dessert.

With a little know-how, you can make spectacular meringue cookies that won’t break or weep on you.

Made with a luscious vanilla pastry cream, ripe bananas, and vanilla wafers, this simple banana pudding is the very best version you can make at home.

This low-effort dessert with gooey dulce de leche, sliced bananas, and whipped cream is a British classic—and is one I bring to every dinner party.

This salty-sweet peanut–butter banana smoothie takes all of five minutes to whizz up and gets extra creaminess from whole milk, nut butter, and frozen bananas.

We found a faster, better way to make restaurant-worthy poached eggs—and it takes less than 10 minutes from start to finish.

To find out the best way to store oranges, we ran a series of tests and spoke to a USDA scientist. There’s one easy method that’s far better than others at maintaining the best flavor and texture of the citrus.

With lush vanilla pastry cream and a bittersweet chocolate glaze, the Boston cream pie is an iconic American dessert. Here’s how to make a bakery-worthy one at home.

Each bite of this easy shortbread is rich and buttery, with a tender, crumbly texture that melts in your mouth. Plus: The dough takes just five minutes to make and it practically comes together in one bowl.

For a speedy snack that’s ready in less than five minutes, blend cottage cheese to make a luxuriously smooth and creamy dip you’ll want to eat with everything. Serve it with crackers, raw vegetables, or smear it on toast with your favorite jam or compote.

The chip butty, a sandwich of fried potatoes on buttered, untoasted white bread, is a staple at fish and chip shops across the United Kingdom—and is the sandwich you never knew you needed.

Shatteringly crisp with a soft, fluffy interior, British chips are something of a marvel when done right, and are especially delicious when you season them liberally with a dash of salt and malt vinegar.

This salty-sweet sandwich featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun is a classic in Macau, where it’s won over the hearts and stomachs of locals and tourists alike.

With a custardy interior that oozes peanut butter when you cut into it and a generous drizzle of condensed milk, Hong Kong-style French toast is the breakfast of champions—but don’t let that stop you from eating it any time of day.

A Hong Kong classic, this sandwich consists of a pile of velvety scrambled eggs and savory Spam between two slices of toasted white bread.

Nestle sweet-tart strawberries, mangoes, or kiwis into a thick cloud of whipped cream—then sandwich it all together between two slices of pillowy milk bread for a delightful treat.

With fruity, bittersweet flavor from dark chocolate, nuttiness from malted milk powder, and a pinch of salt to bring it all together, this hot chocolate is a little sweet, a little salty, and oh-so-satisfying.