Frosted or unfrosted, cut or uncut — that cake you baked needs some care. Here’s everything you need to know about storing cake on the counter, in the fridge, and even in the freezer. Was it even a ...

Dillon is an Update Writer at Food & Wine, where he spends most of his time ensuring product recommendations are fresh and relevant. He's performed testing on kitchenware like bundt pans and cookware ...

Claire Saffitz has cracked the code to an irresistible moist-tender cake that’s not too sweet and not too dense. This supple cake is based on an oil-based batter, not a butter-based one, making it ...