German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in ...

My editor recently pointed me to a vintage recipe from 1958 in “The New Pennsylvania Dutch Cookbook” called Have Some More ...

Being involved in the food community, there is always an opportunity to get inspired, try new ingredients, and share food with others. I'm lucky to be surrounded by like-minded people in my work and ...

It's no wonder that the Bienenstich coffee cake, originally from Germany, has achieved popularity in all parts of the world. The combination of the sweet yeast dough filled with a creamy custard and ...

One of the most impressive cakes I ever made was for a dear friend back in the day. It was gluten-free by default. It was Julia Child's apricot dacquoise, a complex affair of meringue layers with ...

Christmas baking is all about keeping the work to a minimum and the flavour to the max ...

While the air quality was much improved Saturday, our inversion will restrengthen and bring worsening air quality and haze once again through the day and into t Driver hits Fruit Heights building ...

Quindim, a Brazilian dessert, features a rich eggy custard atop a chewy coconut crust. The ingredient list is short, but the technique is the defining element when making this sweet treat.

1. To prepare the cake: Grease and flour a 10-inch tube or Bundt pan and set aside. With an electric mixer combine the mincemeat, melted butter, sugar and eggs, beating about one minute to combine.