We asked five Southern bakers to share their favorite old-school baking tool—and one timeless kitchen essential came out on ...

Let's take a tour of the vintage sweets pantry of the South and admire some old-school desserts that deserve another slice of ...

Introduction If you’ve ever tasted a classic Kentucky Butter Cake, you know it’s all about that rich, buttery flavor with a ...

This afternoon is sure to be steeped in charm and sprinkled with good old-fashioned fun. Tea service includes two hot tea selections (including one grown right here in Alabama!), as well as our ...

Chef Bam Soliman-Piencenaves, the brains behind Bake Happy Manila, an idea sharing Facebook group of baking professionals and enthusiasts, makes a seriously delicious Milk Tea Cake. Here is a ...

A new tea room has opened inside a former Stoke-on-Trent pottery factory. The Little Vintage Tea Room inside the Spode Museum opened to customers this month to coincide with the launch of a new art ...

It could be that perfect Southern flavor combination of sweet and salty that’s woven throughout our cooking. Or it just might be the ample presence of canned pears in the Deep South when there ...

One had blue icing and silver dragées used to decorate cakes and cookies in the 1950s. When we moved, the collection was thrown away, though the oddness of old desserts in the attic have stuck ...

102-year-old Good Samaritan Society resident ... “She told me she wants a walnut cake without walnuts. I told her we’ll figure that one out.” During their talk, Spies also asked Lois ...

A WOMAN from Wimborne has been left with a 100-year-old tea chest by her great grandmother. Mrs Annie Chambers is remembering and honouring her great grandmother after she stumbled upon an old ...

The 90 year old culinary queen, who has a wealth of experience from her Le Cordon Bleu training and authoring 70 cookbooks, warns against using certain types of butter in your cake-baking endeavours.

New Zealand’s provenance and grass-fed credentials help Fonterra products stand out in Asian markets. Asian consumers do cream cheese a little differently from Kiwis, but it’s nothing Fonterra ...