Dry Storage: Store chocolate-covered almonds in an airtight container in a cool, dry place for up to two weeks. Freezer: ...

Dan Souza explains why cocoa powder is a crucial baking ingredient, but is often overlooked. He shows how Dutch-processed, high-fat cocoa creates richer flavor and moister texture than natural or ...

I love hosting and serving desserts. My favorite recipe for chocolate cake (and buttercream) is from Joanna Gaines. The star ...

Cocoa has long ceased to be just a warming treat: it is increasingly often classified as superfood. In her talk with SB TV, dietitian ...

This week, leading off the column are some great recipes from Candace Hayes and I know that she is a great cook so it is a real treat to have ...

B.C. Williams Bakery Service, Inc. initiated a voluntary recall of its spice cake, Swiss chocolate cake and bread roll mixes because the products may contain an undeclared allergen.

Roll out one half of your dough on a lightly-floured countertop to a thickness of about ¼-inch. Use a cookie cutter (a heart-shaped one is nice for Valentine’s Day, but really any shape will do).

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other.

Chocolate and peanut butter always make great bedfellows, so it stands to reason that mixing cocoa powder with peanut butter ...

I tested 10 popular mixes to find the best hot chocolate. Including hot cocoa powders, drinking chocolate, and plain cocoa ...

This pistachio-chocolate snacking cake is moist, not-too-sweet, and effortlessly elegant. Use pistachio paste to make the frosting, or omit it and use cocoa powder to make chocolate frosting instead.