As the cake bakes, the liquid-cocoa-sugar mixture at the top melts through the cake, creating the signature pudding at the bottom. What’s the difference between natural and Dutch process cocoa ...

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste that’s important for color and flavor intensity.

Emelia Jackson shares her baking tips, including the best butter to buy at the supermarket and how to avoid sifting icing ...

Advertisement Article continues below this ad Don’t use natural cocoa. Dutch-processed is best because the alkali used in its production gives the cocoa a richer, deeper hue and smoother taste ...

Stout is an excellent canvass for flavor and winter brings dozens of unique varieties from North Jersey breweries.