These classic lemon sugar cookies receive an extra kick from lemon oil extract. Whisk the flour, baking soda and baking powder together. Finely grate the zest of 1 lemon and squeeze the juice. If you ...

We may receive a commission on purchases made from links. When life gives you lemons, you could make lemonade — but you could implement those lemons into your baking recipes instead. The only trouble ...

There are two types of Mexican sugar skulls: those made to eat and those made for decoration. Thankfully, Mexican cookbook ...

Lemon oil is the aromatic stuff that lives in the peel (or "zest") of a lemon. Ever seen a bartender twist a citrus peel above a cocktail? That's because they're trying to release the oils—and if you ...

Preheat the oven to 350°F. Put the almonds on a baking sheet and toast them in the oven for 15 minutes, or until they are well browned and fragrant. Let the nuts cool (leave the oven on). When the ...

The flavor combination behind this springtime dessert — a sweet, lemony cake featuring a hint of rosemary — may sound surprising, but food writer Lidey Heuck, who learned to develop recipes from ...

Pastry chef Louise Miller, who bakes at The Union Club of Boston, a private city club near the State House, makes this simple cake she adapted from a recipe in ''Snacking Cakes,'' by Brooklyn, ...

These classic lemon sugar cookies receive an extra kick from lemon oil extract. Whisk the flour, baking soda and baking powder together. Finely grate the zest of 1 lemon and squeeze the juice. If you ...