Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a Margarita cocktail; the Strawberry Compote with Tequila and Lime is an elegant touch.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.