Chocolate
How to Make Insanely Good Edible Cookie Dough
The trick to making egg-free cookie dough taste delicious, plus five variations.
By Katherine Sacks
Edible Cookie Dough
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.
By Katherine Sacks
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15 Desserts With a Graham Cracker Crust
Whether homemade or store-bought, a simple graham-cracker crust is a nutty and sweet base for many creamy desserts.
By Tommy Werner
How to Make Chocolate Croissants (aka Pain au Chocolat) From Scratch
A step-by-step tutorial on making perfect chocolate pastries.
By Joe Sevier
7 Reasons You Need These Sheet-Pan Brownie Thins In Your Life
Because you can never be too rich or too thin (if you're a brownie).
By Rhoda Boone
Sheet-Pan Brownie Thins
These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.
By Rhoda Boone
How to Make Pound Cake Without a Recipe
All you need is a kitchen scale, a simple ratio, and the willingness to let go of tyrannical recipes (for at least an hour or two).
By Anna Stockwell
How to Make Chocolate Bark Without A Recipe
Chocolate bark is the answer for when you want to give a homemade treat but you don't have much time.
By Anna Stockwell
5 Pro Tips to Make You a Soufflé Master
Soufflé gets a bad rap. Follow these simple steps for a sky-high rise and flavor beyond your dreams.
By Katherine Sacks
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Our Food Editor's Absolute, All-Time Favorite Recipes
Every once in a while, Epi's Food Director digs deep into the Epicurious database and pulls out the highest-rated recipes for lasagna, chocolate chip cookies, French onion soup, and other home-cook classics. Then she tears those recipes apart, taking the best element from each and combining those elements to make the ultimate recipe—a "frankenrecipe," if you will. And you will—especially after you taste those cookies.
By The Epicurious Editors
Chocolate-Covered Peanuts
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.
By David Lebovitz
Double-Chocolate Skillet Brownie
This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.
By Dennis Prescott
Alert: An Avocado Chocolate Bar Finally Exists
We tried it. And it's actually pretty good.
By Avery Matera and Chelsea Stone
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Easter Egg Cake with Strawberry Frosting
This cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.
By Adrianna Adarme
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24 Reasons to Love White Chocolate
Step aside, haters: when it comes to white chocolate, there's a lot to love.
By The Epicurious Editors
St. Patrick's Day Cupcakes with White Chocolate and Pistachios
Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.
By Kat Boytsova
Chocolate Satin
Silkier, lighter, and more sinfully good than anything you've ever tasted before.
By Patricia Wells
Black and White Croissant Bread Pudding
This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It’s probably one of my most deceptive desserts—everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.
By Stuart O'Keeffe
The Hard Truth About Brownies: They're Better Without Chocolate
You may not understand this now, but you will soon, and for the rest of your life.
By David Tamarkin