I THINK I’m the only person I know who doesn’t like chocolate. In a food column I used to write for the newspaper, the signature question I asked the subject every week was “What would your last meal be?”. Many of them said chocolate, and I never understood it. What’s the big deal about chocolate? If I were to

I’VE had it with whipped cream. Why is it so difficult to make? All it takes is one stroke of the whisk to turn what promises to be a luxurious, velvety cream into a grainy puddle. It happened again today when I made this cake for R’s birthday party. The white chocolate mousse frosting seemed

Ladies and gentlemen, I believe I’ve reached another career milestone. I have perfected the butter cake. It’s probably the most basic of all cakes. But for the life of me, I could never get it right. Blame it on these three words: Light and fluffy. Almost all butter cake recipes call for the creaming method,