Preheat oven to 375F. Using a brush, evenly brush egg yolk on the top of each dough ball and sprinkle sunflower seeds and ...

molasses 500 mL (2 cups) flour 2 mL (½ tsp) baking powder 2 mL (½ tsp) baking soda 2 mL (½ tsp) ground cinnamon 1 mL (¼ tsp) ground mace 1 mL (¼ tsp) ground cloves 1 mL (¼ tsp) ground ...

Begin your first series of stretch and folds. Grab the top edge of the dough, pull it straight up several inches, then fold ...

Food anthropologist and Nigerian native Ozoz Sokoh is out with a cookbook that's being hailed as the first comprehensive ...

Try this BBQ jackfruit & chickpea flatbread with creamy slaw for a summery dish bound to impress at your next gathering.

The cause of my failure was an imbalance between the acidity of rhubarb and the chemical raising agents I used in baking. Both baking powder and baking soda can play a role in giving baked goods ...

This cake is a celebration of Maggie Beer's signature ingredients — verjuice and dried fruit — brought together in a warm, ...

Heat oil in a deep fryer to 350˚F (177˚C) or on a stovetop at medium heat. Cut and peel two avocados. Mash them together with ...

Tender, aromatic and nicely seasoned Mediterranean-style chicken is braised with wedges of artichokes, whole olives, garlic ...

While it may be a bit labor-intensive at the start, this recipe for wild mushrooms “au poivre” yields “the holiday dish of my ...

Hèléne Jawhara Piñer is a French-Spanish scholar whose focus is medieval history and the history of food. Her meticulously ...