We may receive a commission on purchases made from links. Making even the simplest cakes can sometimes be fickle. Baking is a science, and not paying attention to details like measurements, rest times ...

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...

Edited version of a story first published Dec. 15, 2009: This old-fashioned charmer is from Heirloom Cooking with the Brass Sisters by Marilynn Brass & Sheila Brass (Black Dog & Leventhal, $29.95).

British holiday traditions are the inspiration for this moist, dense steamed cake packed with brandy-soaked currants, raisins, and figs. This plum pudding recipe is a take on a classic: Steamed cakes ...

This daikon cake is traditionally referred to as a turnip cake in Chinese and Taiwanese homes, on restaurant menus and in cookbooks. It is eaten during the new year because the Taiwanese word for ...