Using her tried-and-true challah dough as the base, Jessica gives detailed instructions on making Cinnamon-Swirl Raisin Bread and offers a no-knead suggestion.

With spring comes the arrival of greens including arugula and Swiss chard. Throw them together with fragrant herbs for a delicious, nutrient-rich Green Goddess Soup.

Tamar Teitelbaum is the chef and blogger behind Candidly Delicious. Now, she's out with a slim holiday volume, with delicious make-at-home ideas.

It may sound like the complicated work of chocolatiers, but chocolate ganache-based truffles are actually child’s play in the kitchen.

Hoffy’s Restaurant in Antwerp has become a beacon of hope in a country that has experienced increased anti-Semitism.

Raspberry Maple Breakfast Cookies and an oatmeal-whole wheat-beer bread will clear the hametz out of the best-stocked pantries.

This tantalizing new plant-based cookbook is a collaborative effort, with 40 women contributing interpretation, discourse and recipes.

Many bakers are afraid of making yeasted pastries, and for good reason. Yeast can be unpredictable, especially when trying to coax it into a triangle.