The internet sure has taken the old-timey notion of recipe sharing to a new, hyped-up level. While I still appreciate the intimacy of a hand written recipe card and will cherish my mothers recipe notebook when it gets passed on to me, I must admit I can get caught up in all the buzz when something new hits the webs.

We've recently reported on no-knead bread, NYT chocolate chip cookies, and the latest sensation: the bacon explosion. The internet is surely responsible for the Red Velvet Cake revival. Can cake pops be far behind? A few years back it was a sweet little peanut butter cookie that is made without butter or flour. Read on for my version... More

If you're anything like me, you have your very favorite chocolate chip cookie recipe, although you may occasionally stray into chocolate cookie land or thumbprint terrain during the holidays. I remain pretty true to what I know to be good. That being said, I've done a lot of experimenting with interesting flavor profiles and have discovered a few wonderful additions to your favorite cookie recipe. More

Whether spring is in the air in your neck of the woods or not, we can all pretend. These bright, citrusy lemon cookies will help with that. More

Q: My chocolate chip cookies run into each other in the oven and turn out super flat more than half the time. What am I doing wrong? More

Now here's something you don't see every day: Cookie cutters made out of a very disparate set of things. Reader Rachel sent us this photo — read on to see why she hacked these clever cookie cutters together! More

Despite writing a whole book about sweets, I'm more of a savory girl than anything else. It's not that I never eat dessert, but I like a sprinkle of sea salt on my chocolate and herbs stewed into my ice cream.

So after a kick of eating savory oatmeal for breakfast — olive oil, parmesan, cracked pepper — I said to myself what would happen if I tried making an oatmeal cookie that was more savory than sweet? Not as a dessert, but as a snack, or something to serve before a meal?
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My cast-iron skillet gets a lot of play in the kitchen. In fact, I have two: an 8" and a 10", and I use them for everything from chicken to scrambled eggs. Now, I can add desserts to that long list. More

I try to always have a few packages of Almondina Biscuits in the Original flavor in my pantry. I've lost count of the times they've rescued me when I've needed a last minute dessert or something to pass with a little cheese and wine before dinner. Almondina biscuits are one of those handy versatile items that can take you from breakfast to dessert, stopping off for afternoon tea and cocktails along the way.

Read on for a few tips on how you can use these delicious, crispy, savory/sweet wafers! More

I'm sure you've all tasted the famous Peanut Butter Blossoms, which became universally popular after appearing on the back of a Hershey's Kisses candy bag many years ago. There's a reason they have such staying power; they're delicious. But here's the thing—I don't want to share the same old recipe that appears on every food site on the web. I want to share one that's even better. More

When I think of boxed cookies, Nilla Wafers are the most iconic and representative example that come to mind. These crisp, airy little wafers were a staple of kindergarten snacks and the base of more elaborate grown-up desserts (like homey banana pudding). But these classic wafers don't have to come out of a cardboard box; you can make them yourself! More