Food Republic talked to Vivian Villa, chef and product developer, about why you need to avoid opening your oven at certain ...

While those can possibly work for you in a pinch, it's probably best to save the creativity for the decorating process. Because baking relies upon precision, the tools you use matter. Beyond the ...

There are many different varieties of salmon available and, as I’m learning, they shouldn’t all be prepared the same way.

Baker and cake artist Suzy Gazzellone the author of, 'Secrets From a Baker' joined Annette with a recipe that Suzy would bake ...

We’ve curated a list of five must-read books that you need to add to your personal library to master the art of baking. Read on to explore these books.

Americans are set to consume 5.3 billion pounds of canola oil by 2025, but healthier alternatives are available.

Luckily, there’s an easy remedy for this problem: Cook faster, more tender ground beef with a sprinkle of baking soda. I have no issues making this claim: This is the best way to cook ground beef.

Stacy Flores, executive pastry chef at Jersey City's Battello, will compete on Food Network's 'Spring Baking Championship,' ...

Lauren Klein, once the executive pastry chef at Heirloom at the St. Laurent and Pascal & Sabine in Asbury Park, is competing ...