The holiday dessert table guide: what to order and when
From a German Chocolate centerpiece to a dozen cookies for the kids’ table, here is how to plan a holiday spread that disappears before the coffee is poured.
Why we only bake with real butter (and never preservatives)
What real butter and buttermilk do for a cake, and why the shortcut stuff never touches our kitchen.
How much cake do you actually need? A 12-inch serving guide
Slice math for birthdays, showers and office parties, plus when to add cupcakes or cake pops.
How to store a cream cheese frosted cake so it stays perfect
Fridge or counter, covered or not, and how long it keeps. Plus the one mistake that dries it out.
The story behind the White Choc Mac Nut Attack
How our most dangerously named cookie came to be, and why one is never enough.
Pecan pie vs. key lime pie: which one belongs at your table?
A rich Southern classic or a cool, tangy crowd pleaser? Here is how to pick (or just get both).
Building the perfect cookie box for gifts and events
Mix-and-match tips, add-ins like roasted pecans or rum raisins, and how many dozen to order.
German Chocolate vs. Italian Cream: the great frosting debate
Two Southern legends, two very different frostings. We settle it (sort of).
