Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained widespread popularity in recent years. Many believe the name comes from the naturally reddish hue of cocoa powder, which is enhanced by a chemical reaction between vinegar and baking soda. Today, most versions rely on food color (although some bakers use beet juice) to achieve a vivid shade. Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade. Cream-cheese frosting is the classic choice.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.