Chefs agree that good texture and a balanced frosting-to-cake ratio take a grocery store cake from good to great. Freshness ...

Add Yahoo as a preferred source to see more of our stories on Google. That's why we asked three chefs to share their favorite boxed cake mixes, where things like crumb, moisture and flavor balance ...

Chef John knows how to party: He's got all the best appetizers, dips, and drinks for every holiday and occasion. Despite being "not a cake guy," Chef John can bake like a champ. Check out these ...

A pastry chef highlights The Cheesecake Factory, Carrot Top Pastries, and Magnolia Bakery for carrot cake.

Ensuring all the ingredients are measured just right, whisking the batter together — it’s all very therapeutic to me, ...

I think I made the first version of this carrot cake back when I was pastry sous chef at Gilt, the now long-ago shuttered restaurant inside New York’s Palace Hotel. My pastry boss at the time, David ...

Devil's food cake has been a chocolate lover's delight since it was invented in the early 20th century. But it has an even greater significance for James Beard Award-nominated chef Gregory Leon, who ...

Crab cakes are a delicate balance of sweet, tender crab meat, subtle seasoning, and just the right amount of crisp on the outside. People love them for their taste, soft inside and crispy exterior.

Chefs share chain restaurants known for crab cakes made with lump crab meat, light filler, and crisp texture.