We love to keep caramel topping in our baking stash. You can load it on brownies, top a pan of bars (like these snickerdoodle ones) or eat it straight from the jar if you’re having one of those days.

Becky Duffett is a food writer living and eating in San Francisco. Her work has appeared in Food & Wine, Bon Appétit, EatingWell, The New York Times, the San Francisco Chronicle, Eater SF, and Edible ...

In the days before Christmas, devotees usually begin queueing around 6 a.m. outside Plaza Mayor, an unassuming bistro in a historic but weathered neighborhood of Buenos Aires. By the time the ...

As Día de los Muertos approaches, Arizona grocery stores stock their bakery shelves with traditional pan dulce and sweet breads that help families honor loved ones with flavor and memory. Conchas, ...