Made of nothing more than chocolate and cream, ganache is a two-ingredient wonder. Its French name may seem fancy, but it's one of the simplest things a home cook can make—and it's a recipe that's ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy, chef instructor ...

Ganache is the silky chocolate sauce drizzled on cakes and makes up the tender center of soft chocolate truffles and plenty of pastries. Ganache works wonderfully as a secret ingredient for saving ...

Part of the fun of being a pastry chef and changing jobs is learning a slew of new recipes at your latest restaurant or bakery. Although you don't always like every single one, you usually discover a ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...

Like bananas, pumpkins lend a moist texture and tender crumb to baked goods without adding fat. While most pumpkin cakes are finished with a cream cheese- or lemon-based frosting, this one uses a sour ...

No-bake eclair cake offers decadence without all the work, and you can elevate your dessert even more by adding this secret ingredient to the ganache.

Let’s face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don’t forget the decorations. Best of all?