ingredients 1 cup all-purpose flour 1½ tsp baking powder ¼ tsp salt ¾ cup yogurt (Greek or regular plain) Note: Adjust the amount of yogurt depending on how thick your yogurt is—add more or less as ...

According to the author, the “family cookie recipe” is 150 years old (or 154, as it was posted four years ago), pinpointing ...

"The biggest difference is protein content," Cooper tells Parade. That protein shows up as two key players: "glutenin ...

Date & walnut cake: a delicious recipe from Keighley’s Mike Armstrong, an award-winning master baker with a big passion for ...

I have been intrigued by this apple cake on Instagram for the last year called thousand layer apple cake or French invisible ...

This is the Georgia food locals actually love, showcasing beloved flavors, trusted spots, and dishes that truly represent local taste and tradition.

A chicken-and-dumplings recipe amps up the nutritional density of this classic comfort food by adding a variety of vegetables ...

Cream the fat, add the sugar gradually and work until creamy. Add the well beaten eggs, milk and oatmeal, the flour and cinnamon mixed and sifted, and the raisins. Drop the batter by teaspoonfuls on a ...

Fried bread is a quick breakfast dish that uses self-rising flour, milk, and hot bacon fat. The dough is soft, like thick pudding, and fries in a skillet until golden and crisp. This fried bread ...

“The molten lava cakes are baked in six-ounce ramekins. If you don’t have any, bake them in a muffin tin. Standard muffin tins are smaller than the ramekins, so you’ll have enough batter for six lava ...

Refrigerator rolls were designed for busy cooks. Anne Byrn is a New York Times bestselling author of 16 cookbooks, and her most recent is Baking in the American South. As much as I love crusty bread ...