This gorgeous white velvet cake has a soft, tender crumb. So what's the secret ingredient? Egg whites instead of whole eggs.

Buttermilk is understated--a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, ...

You’d think after cooking for 30 years I’d know better than to do anything with meringue on a rainy day. However, I had my mouth set to share the white buttermilk cake and 7-minute icing with you for ...

2 3/4 cups sifted cake flour (sift before measuring) ½ teaspoon salt 1 teaspoon baking soda 1 3/4 cups buttermilk, at room temperature For lemon filling: buttermilk, then another 1/3 of the flour ...

We should all have a solid command of the ABCs of baking. Thankfully, Food52’s Test Kitchen Manager Erin McDowell is here, with tips and tricks to help you master the most essential desserts and the ...

I stood at the kitchen sink looking out onto the backyard. “Why is Daddy dressed like that?” I asked Momma. It is July and already hot at 7:30 in the morning. Why on earth would he be dressed in long ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...