Imagine waking up to something really special—brioche bread roses. They're as stunning as they are tasty. Really, they’re ...

Not often does a world- famous, award-winning cookbook author schedule a book-signing stop in our state. But thanks to the great friendship between Holly Arnold Kinney, owner of The Fort restaurant in ...

The view of foliage outside Rose Levy Beranbaum's galley kitchen in her Hope home is a welcome reprieve after working countless hours on her 10th cookbook, "The Baking Bible" (Houghton Mifflin ...

Baking legend and cookbook author Rose Levy Beranbaum isn't one to sit on her laurels. Thirty years after publishing her first best-seller, The Cake Bible-- which was inducted into the International ...

In my book "The Pie and Pastry Bible," I have many pie crusts, but in recent years, when I bake a pie, the pie crust I always turn to is this one. I am offering it here for all the different sizes of ...

Rose water is a common ingredient in Middle Eastern cooking and in many Indian recipes—especially desserts. With a delicate floral aroma and taste, it can bring out a recipe’s sweetness and balance ...

An expert in gardening has shown a 'magical' way to make rose water with autumn petals. The creative use of the plant's flowers can transform the taste of your baking with a fragrant element which ...

Properties: Does not need refrigeration. Stored in a cool dry place, it has a long shelf life. Uses: Sweet (cakes, cookies, tarts, jams, puddings, cocktails) as well as savory (chicken and fish dishes ...