ChefShop’s Dutch-processed cocoa impresses in both quality and quantity
Using low-fat cocoa powder is like swapping 2% percent milk in a recipe that calls for heavy cream. Sure, you can, but the extra fat...
Jill Lightner
Eggs too pricey? This reliable substitute might already be in your pantry
Aquafaba, the liquid inside a can of beans, is an egg substitute that performs well in most baking recipes. These days, it's much cheaper and...
WA sources for building a sweet collection of beyond-basic brown sugars
A recipe for butterscotch shortbread gets a twist of earthiness with ground black sugar. It's one of many variations on brown sugars that could fill...
This take on a comforting French casserole adapts to the cheese in your fridge
This version of the cheesy potato dish tartiflette is flexible: You can mix and match the cheese according to what you've got in the fridge.
Citrusy Yuzu Drizzle Cakes capture the joy of a bountiful first harvest
Taste writer Jill Lightner grew her own yuzu (a cold-hardy Japanese citrus) and put her first harvest to delicious use in these Yuzu Drizzle Cakes.
A Seattle cafe inspired this spin on biscochito, New Mexico’s state cookie
This biscochito recipe, perfect for holiday baking, is inspired by the version at Belltown Bang Bang Cafe.
Cardamom is the star of ‘Desi Bakes’ — and this versatile pear jam
In her new cookbook, Hetal Vasavada blends French and American basics with her favorite Indian flavors and ingredients.
Try this simple sauce made with one of the PNW’s wildest berries
Red huckleberry is the quirky, lovable character of our blockbuster summer fruit season. Here's a recipe for a quick sauce that lets the bright flavor...
Get your wooden kitchen tools gleaming with this homemade spoon butter
Spoon butter, a mix of refined oil and beeswax, has become this Taste writer's go-to when caring for her knife block and all her beloved...
How to use dark roast peanut butter for this fudgy, buttery cookie recipe
Fans of the Maillard reaction and browned foods will love this cookie recipe, even though it breaks traditional baking rules.