Alexandra is an associate editor on CNET's Performance Optimization team. She graduated from Marymount Manhattan College in New York City, and interned with CNET's Tech and News teams while in school.

Emulsifying fats and liquids can be a slow process for smooth cake batters, but in a blender it takes mere seconds. Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree ...

In this episode of In the Kitchen with Matt, I will show you how to make cake pops. This homemade cake pop recipe is very ...

It's the season for sweet and tender carrots. Whether you pick red or orange, they offer juicy pulp in every bite and make ...

The best way to start making homemade sweets? Follow these basic instructions and tips. Credit...Photographs by Joseph De Leo For The New York Times. Food Stylist: Monica Pierini. Supported by By ...

Baking a flawless rum cake requires science, technique, and some know-how. Leave it to a trained chef to help demystify some ...

No one likes stale, dried=out cake, but how you keep those leftover desserts fresh and moist? We found a simple solution that ...

Simple protein cake recipes offer a nutritious way to curb dessert cravings, while aiding overall diet quality and ...