Unlike other sponge cakes, Genoise sponge doesn't have any raising agent and uses cooled melted butter in the making of the ...

Plated theatrics. This is the exact word that can be used to describe Hyderabad’s dessert scene in 2026 so far. While a ...

Afternoon tea is possibly the most British of all institutions, but not all are made equal. So which ones are worth trying in the capital? The C&TH team has done the tough job of sampling afternoon ...

Ina Garten’s Beatty’s Chocolate Cake is a rich, two-layer dessert with hints of coffee, vanilla, and salt accents. The recipe involves steps for preparing, baking, and frosting, taking about 4 hours, ...

The fan-favorite Whole Foods Berry Chantilly Cake is, quite simply, legendary. What started as a unique offering at one ...

Alexandra Domrongchai is a food and travel writer based out of New York. With years of experience in the restaurant industry, food culture research, and as an avid traveler, she joins Travel + Leisure ...

Although I first came up with this recipe because I had someone coming for supper who –genuinely – couldn’t eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life ...

Great if you don't own any cake tins, this chocolate fudge cake is baked in an oven dish and served as a dessert. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. To ...

Every item on this page was chosen by a Town & Country editor. We may earn commission on some of the items you choose to buy. Nothing makes an occasion feel special quite like a cake. Birthdays, ...

J.B. Maverick is an active trader, commodity futures broker, and stock market analyst 17+ years of experience, in addition to 10+ years of experience as a finance writer and book editor. Chip ...

Dillon is an Update Writer at Food & Wine, where he spends most of his time ensuring product recommendations are fresh and relevant. He's performed testing on kitchenware like bundt pans and cookware ...

He once had zero interest in food, but now this KL boy runs one of Melbourne's quietly beloved patisseries — and the secret is a science brain he almost threw away.