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Halvah

Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make...

Author: Melissa Clark

Chocolate Peanut Butter Cups

These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come...

Author: Samantha Seneviratne

Maple Pecan Bourbon Balls

The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered...

Author: Samantha Seneviratne

White Chocolate Truffles

White chocolate does not engender feelings of neutrality; typically, one either loves or hates it. These truffles, adapted from the pastry chef and cookbook...

Author: Corby Kummer

Marshmallows

Homemade marshmallows are a cooking project that sounds totally hard, but with the right equipment (a candy thermometer and high-powered mixer) they are...

Author: Yossy Arefi

Chocolate Burfi

Burfi is a very sweet Indian candy - similar to fudge, but slightly earthier and more milky - that is typically made with some combination of milk, sugar,...

Author: Priya Krishna

Keo Lac Vung (Peanut and Sesame Candy)

Gifting and eating sweets during Lunar New Year is an integral part of the Vietnamese Tet tradition. People often buy festive treats from confectioners...

Author: Andrea Nguyen

Orange Confit

This isn't cooking; it's alchemy. You're taking pretty much everything in the orange except its form and replacing it with sugar, making even the peel...

Author: Mark Bittman

Dalgona Candy (Ppopgi)

Crunchy with a light snap, this thin candy (as seen on Netflix's "Squid Game") has a distinctive toasty sweetness. In postwar South Korea, vendors outside...

Author: Genevieve Ko

Halvah

Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make...

Author: Melissa Clark

Orange Confit

This isn't cooking; it's alchemy. You're taking pretty much everything in the orange except its form and replacing it with sugar, making even the peel...

Author: Mark Bittman