Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

The popular Mexican wedding cake takes a delicious Eastern European detour. Instead of a dense mound of dough studded with nuts, the pastry dough puffs up like a mini croissant and is filled with ...

It’s time to impress your co-workers, once again, with your holiday baking skills. And while sugar cookies with colored frosting are always welcome, why not try something new this year? The following ...

Too much sugar is bad for the body, but it may come as a shock to find out how much sugar is in a lot of food. Ketchup alone has nearly 25 percent sugar in it. Jayne Jones has a sweet tooth, and sugar ...