Do you have a perfect recipe for cut-out sugar cookies? One that rolls out beautifully and bakes up sturdy yet chewy? What about that killer Nutella cookie recipe — the one that will climb to the top of the cookie exchange? We have these for you today and more — a list of our own very favorite recipes for this high season of holiday cookie baking. More

It might not seem like it would really matter. What's a little salt? But trust me on this one: it does. Unsalted butter is the difference between a batch of cookies that turns out perfectly and one that tastes bland — or salty (even worse). I'm curious: do you have a favorite brand of unsalted butter for baking? More

Roasting nuts is a step that some cooks skip, which is unfortunate because this simple effort can really bump a dish (or a cookie!) from good to amazing. Roasting nuts deepens their flavor, making them even more nutty and complex. It also gives them a crisper texture, which is one of the reasons we add nuts to our food. There are two basic ways to roast nuts in the oven: dry or with a small amount of oil. Read on for instructions for both methods and when you should use them. More

Q: Can a pecan pie be made in a premade graham cracker crust instead of a dough crust?

Sent by Bettye More

Recently I was making a batch of brownies for a friend who was going to drop by, and I didn't have the butter nice and soft. I'd just made tea and had a genius idea: I'll put the butter in close enough proximity to the warm burner that it'll soften in no time. Well you can probably guess what actually occurred: melted butter on the burner. Dumb move. Here's a better way... More

My husband has been a banana bread-making fool lately and the other day he did something so simple it took me aback. Secretly I was mad at myself for not thinking of it first, but when I saw him pull the bread pan out of the microwave, I knew I owed the man a high five. More

Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! And the way it practically glows on the table! Slice yourself a piece and cherish the pillow-soft interior, simultaneously rich and slightly sweet. Challah is a bread that should be in everyone's repertoire. For celebrating everything from Hanukkah to Sunday supper, challah is the just the bread for the job. More

This year my husband and I are spending time with both our families over the holidays, which means traveling from Los Angeles to Seattle to Boston and back again. Needless to say, we'll be spending a lot of time on airplanes, and not one of the flights includes a meal. Instead of relying on sad bags of mini pretzels or soggy airport sandwiches, I'll be packing a few of these whole wheat pockets. Stuffed with spiced lentils, kale and mashed roasted sweet potato, these sturdy vegan pastries freeze well and taste great hot or at room temperature, so whether you're sitting in your cubicle or cruising at 30,000 feet, you can have a wholesome meal ready whenever you are. More

I suspect that I won't need to do much convincing with this recipe. I also suspect that your guests won't need much convincing to try a slice. It's cake. Made with eggnog. Glazed with sweet boozy icing. An extra pinch of nutmeg and a special baking trick with a whisk are all you need to put this holiday treat right over the top. More

If you use your microwave to quickly soften butter for baking, you know that the difference between "perfectly soft" and "melty mess" is a matter of seconds. But before you grab a fresh stick to start over, check out America's Test Kitchen's great tip for reviving overly soft butter — all it takes is a couple minutes and a few ice cubes. More