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One of Sera Pelle’s tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and co...
Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt’s crisp a...
Naomi Pomeroy likes cooking with dried fruit because it’s easy to keep on hand. “Fresh fruit goes bad so quickly,” sh...
As chia seeds soak in almond milk, they create a tapioca-like pudding.
“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...
“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a...
Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.
“I love making cookies without an oven,” says Joy Wilson. Because they’re not too sweet, she calls these “breakfast m...
“Greek yogurt is like a secret weapon,” says Joy Wilson. “It can be fat-free but still really thick. And I love that ...
Seattle chef Tom Douglas uses brown butter for an indulgent nutty flavor in this fun twist on a classic white cake.
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