Editor's note: Use this sauce to make Suzanne Goin's Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche .
NOTE You can make the toffee sauce ahead of time and warm it up when you are ready to use it.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fluffier, fresher, and fancier than anything from a tub or can.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.