Lightly gritty with a touch of cornmeal and tender from yogurt, this lemony cake is glazed while warm with a sandy ...

It’s one of the first lessons in culinary school: Baking is a science. Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake ...

Q: It seems as if every time a recipe calls for baking powder, I never get the rise I expect. I have made cakes and pound cakes that flopped with fresh-from-the-market baking powder, and they have ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This ...