It's surprisingly simple and totally unforgettable.

However, because baking is a science and the protein, fat, and water content of almond milk is different from cow's milk, adjustments might need to be made to a more finicky recipe. For your heartier ...

Welcome to the era of almond flour, a time when my own kitchen became a gluten-free laboratory of sorts. I recall the first time I brought home a bag of almond flour, its weight promising a new ...

The executive chef of New York City's Scarpetta makes a kid-friendly dish from the restaurant menu. The executive chef of New York City’s Scarpetta makes a kid-friendly dish from the restaurant menu.

Ground seeds and nuts are a weeknight cook’s dream ingredient. With virtually no effort from you, they add tons of protein-rich crunch and pack deep, savory flavors. Ground peanuts, for example, can ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Only a cook could love flowers that have no scent, no long stems, no glamour and, worst of all, no vase life. But somehow I always feel like the winner when everyone else at my farmers market is ...

The almond, encased in a shell hidden within a green, velvety fruit, is botanically related to the peach and plum and, in literature and art, romanticized at least as much. When finely ground, it ...