Sue Doeden column: Luscious layers in Hazelnut Torte I was watching an old episode of the Food Network's "Barefoot Contessa" the other day when host Ina Garten whipped up a soft and fluffy angel food ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...

I first stumbled upon an old-fashioned blitz torte, a German layer cake traditionally filled with custard and topped with meringue, when researching recipes for my second cookbook, "The Vintage Baker.

For torte: Preheat oven to 375 degrees. Whip egg whites with cream of tartar until stiff and set aside. Beat yolks with sugar until very light in color. Add zest and vanilla, then nuts one tablespoon ...

Chocolate Torte With Grand Marnier Cream Cakes for a CauseIngredients: Chocolate cake rounds 1 (8 ounce) package semi-sweet chocolate squares, coarsely chopped 3/4 cup butter, softened 1 cup sugar 1/2 ...