In the world of stand mixers, there's two different types. Those with a tilting head and those with a bowl that raises and lowers while the head stays still. I've never been much for tilting models, but the process of adjusting both styles is nearly identical. It's easier than you think and will make your appliance last longer and food taste better! More

It's probably a good thing that croissants are so fussy to make or we'd be eating them every day. As it is, the whole process of making the croissant dough, laminating it with butter, shaping, and baking is at least a two-day affair. But, friends, it is so worth it. You'll never have better croissants than the ones you make yourself and eat fresh from the oven. And here's how to do it. More

A few days ago Stella, the blogger at BraveTart, blew my mind. She said that you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here's how it turned out for me, documented step by step. More

Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last few years, thanks in part to the delightful and amazing creations of Bakerella and other creative cooks. We finally decided to try them, and while ours don't achieve the heights of more talented confectionery artists, they tasted pretty darn good! More

Humble and rustic though it may be, sweet bread pudding is a show stopper in its own right. You'll want to get a little of the custardy middle and a little of the toasted caramelized crust in every bite. Close your eyes, because this particular blend of sugar, cream, and cinnamon requires complete focus. Breakfast, brunch, or dessert, by the end of the meal this dish will be licked clean. More

There's something magical about desserts that look like they took an eternity to make, but really don't. This recipe can be whipped up in less than 15 minutes and perfect for kids to lend a hand with — plus it puts to use specialty cookie cutters (like this turkey) that only see the light of day a few times a year! More

A homemade dinner roll with a puffed golden dome and a soft chewy middle is a thing to be proud of. We've learned that a big part of this has to do not so much with the recipe, but with how the rolls are shaped before baking. Here's our favorite method. More

Raise your hand if you've ever actually made a soufflé. Yeah, me neither. Not until, that is, I took a class with Paule Caillat in Paris and realized what a cozy, simple, weeknight dish a soufflé can be. It's really perfect for a fall night: an immensely satisfying dish of cheese and eggs, whipped into a melting cloud that sighs on your tongue. And it's easy — not fussy, not so elusively French as I had supposed it to be. Here's how to make a souffl&eacute — why not whip one up tonight? More

Growing up there was one cookbook that stood out among the rest: the bright yellow tattered copy of La Cuisinière Provençale, a classic French cookbook originally published in 1897 that favored simple recipes without superfluous fuss or drama. One of our favorites is a surprisingly simple recipe for the quintessential French cookie: Madeleines. More

Even those of us who used to (or still do) snack on those microwaveable bite-sized pizza snacks have to admit — they don't taste much like pizza. Coupled with their lack of nutritional value, there's really no reason why they're still one of America's highest selling frozen snack foods. They're easy to make and they freeze perfectly for a post work or school snack in a jiffy! More