When substituting all-purpose flour for cake flour, here's the rule: Use 1 cup of all-purpose flour minus 2 tablespoons and be sure to sift it.

With just 15 minutes of prep time, this peanut butter sheet cake is ready for the oven in a flash. Get the quick recipe here!

This cake is my (Food Editor Peggy Grodinsky’s) variation on the original Marjorie Standish recipe. I don’t bother tossing the blueberries with flour, as Standish instructed.

When you’re making souffle, mousse, angel food cake and other light-as-air foods, you need to know how to fold. (And we’re not talking about laundry.) Folding is the technique used to ...

Whisk in the flour until smooth. Fold in the chocolate mixture and stir gently until combined. Pour the mixture into a ramekin and bake for 12 to 14 minutes or until the edges are set and puffed.