Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

A cookbook can change your life. Two years ago I reviewed one called “Southern Cakes,” which did just that. Like most people, I’d always thought making a cake from scratch was only for the heroic. In ...

Raspberries are more than just a pretty fruit—they’re packed with flavor and incredibly versatile in the kitchen. From breakfast dishes to sweet treats, they add a burst of freshness that’s hard to ...

Pastry chef Joanne Chang is in the TODAY kitchen to demonstrate two light and fresh raspberry recipes that are prefect for spring. Her decadent raspberry cheesecake and delicious raspberry meringues ...

Traditional Black Forest Cake with cherries and whipped cream is a rich, chocolatey indulgence. Here, raspberries replace cherries for a new take on the classic German dessert. It's a project, but a ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...