I compared three methods across dark, milk, and white chocolate to see which method actually melts smoothly—and which one ruins your batch fast.

Whipped White Chocolate Ganache is a silky, airy chocolate creme that turns any dessert into something special, whether used as a frosting, filling, or topping. Its light texture holds shape ...

Icy, tart berries meet warm, decadent chocolate sauce.

A tiny bit of water can ruin melted chocolate, but the right amount can save it. Here is the kitchen science behind seized ...

There are few things more universal than a sweet tooth. Whether it’s a warm cookie after dinner, a popsicle on a summer afternoon or a handful of candy to get you through the work day, most of us find ...

The recalled Spring & Mulberry chocolate can be identified by flavor name, lot code and box color Erin Clack is a Staff Editor for PEOPLE. She has been writing about fashion, parenting and pop culture ...

Go ahead, eat chocolate cake every day. One healthy cookbook author gives us permission — and a recipe that’s protein-packed. Rachel Riggs’ signature unfussy cake asks for just one bowl, a single ...

Whether you're celebrating a special occasion or consoling a loved one, there's no doubt that chocolate is the answer. The best chocolate brings joy, conveys love, heals heartache, and forges ...

A nationwide recall of Spring & Mulberry chocolate bars has expanded to seven additional flavors. The chocolate bars may contain Salmonella, bacteria that can cause serious foodborne illness. If you ...

New York Post may be compensated and/or receive an affiliate commission if you click or buy through our links. Featured pricing is subject to change. The key to melting their heart this Valentine’s ...

Coffee and espresso liqueur alongside chocolate syrup transform the Espresso Martini into an intense winter treat. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, ...

Layers of tender, delicate cake are separated by an intense espresso ganache. Rose is a luminary in the field of food writing. She has a BS and MA in food studies from NYU. Her 13 cookbooks include: ...