We’ve worked with (and eaten!) enough cream cheese frosting to know what makes the very best batch. Cream cheese frosting should be tangy, rich and velvety, with a texture that’s smooth enough to ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. She ran ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...