Place mixing bowl and beaters in freezer for a few minutes to throughly chill. Whip 2 C (16oz) whipping cream until firm. Place whipped cream in refrigerator. In a double boiler over lightly simmering ...

PSA: Crohn's and Colitis Awareness Week is from December 1 to 7. It brings inflammatory bowel diseases, which impact millions of Americans, into the spotlight. Of course, it's also the holiday season, ...

1. Make the mousse: Add the egg yolks to a medium bowl. To stabilize the bowl, place a dampened paper towel or nonslip mat underneath it. To a medium pot, add the heavy cream, milk and corn syrup. Put ...

1) In a saucepan on top of the stove, melt the butter and chocolate over very low heat. As soon as it melts, take it off the stove. (do not let it boil at all) 2) Mix sugar and eggs separately and add ...

Here is a queen among chocolate mousses, lighter than some because beaten egg whites are folded in instead of whipped cream. But it is every bit as richly flavored as the most devout chocolate cultist ...

There's nothing like a home-baked cake, but sometimes you are too busy to whip one up. Fortunately, there is a grocery store cake that is the best.

This recipe comes from the chef Joshua Pinsky of Penny in Manhattan’s East Village, and its sister restaurant, Claud (home of his pistachio Bundt cake). More of an aerated chocolate custard than a ...