Q: It seems as if every time a recipe calls for baking powder, I never get the rise I expect. I have made cakes and pound cakes that flopped with fresh-from-the-market baking powder, and they have ...

It’s one of the first lessons in culinary school: Baking is a science. Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake ...

Protein pound cake isn't a compromise. It's not "almost as good as real cake." It's actually good, period. You're eating it ...

Lightly gritty with a touch of cornmeal and tender from yogurt, this lemony cake is glazed while warm with a sandy ...