A lot of store bought cakes are filled to the brim with sugar, and end up tasting more sweet than anything else. My recipe dials back the sugar a bit, and incorporates a little extra salt which ...

Ever since the recipe was popularized in the 1920s, it’s become so entrenched in our confectionary consciousness that an upside-down cake made with anything else seems like a mere afterthought.

IF IT’S EVER discovered that cultured buttermilk is bad for humans, I am doomed. Until 2015, I was content with substituting milk soured with lemon juice in my baking. Then Grace Harbor Farms ...