It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our ...

There’s something truly magical about the combination of rich, buttery toffee and smooth, caramel-like butterscotch. If ...

So this chocolate cake recipe is super easy - so much so that in Canadian historical cookbooks from the 1950s / 1960s it's called a dump cake... Not to be confused with what Americans call a dump cake ...

As egg prices soar, this vintage Depression-era cake recipe with no eggs or dairy lets penny-pinchers have their cake and eat ...

Brown butter is the secret ingredient that takes everything from cookies to pasta to the next level. Rich, nutty, and packed with flavor, it’s butter—but better. And the best part? You don’t need a ...

Putting a little time and love into a batch of these homemade Valentine's Day cookie recipes says much more than any cheesy ...

No matter which way you cut it, each slice has tender apple-studded sour cream cake and brown butter-walnut streusel, making for one perfect bite. Spices such as ground cardamom, cinnamon ...

Fold in the cooked kale and season to taste. Put the lid on while you make the brown butter and warm a serving dish. Put a small heatproof jug by the hob. Melt the butter in a heavy-based saucepan ...

Butter a 10-inch cake pan ... for about 50 minutes or until the cake is golden brown and springy to the touch. Remove from the oven, and allow to sit for about 10 minutes before inverting onto ...