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The cover star of our November issue, a chocolate Bundt cake is a wonderful Thanksgiving dessert idea.

use a 10-cup bundt pan; for the layer cake, use two 9-inch rounds. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter and sugar with an ...

Or if you’re feeling more adventurous, try Milk Street’s recipe for chocolate meringue cookies, which balance crispy-chewy ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. For lemon and ...