Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Pandan is Southeast Asia’s ...

Fragrant pandan, chewy tapioca and sweet young coconut combine in a more-ish Thai dessert. “This is an oldie but a goodie,” says Anderson. “We will often knock up this quick dessert as a snack and ...

MANILA, Philippines — Pandan, or screwpine, which is a tropical plant that belongs to the Pandanus genus, is a favorite natural flavoring used in cooking and baking. Asian cuisines love to use it ...

Creme catalana in Spain or creme brulee in France is a classic dessert otherwise known as burnt cream. The concept is a custard that has just set with a nice crust of burnt-sugar topping. When I see ...

Sometimes called the vanilla of Southeast Asia, pandan leaves offer a sweet grassy note and faint nuttiness to both desserts and savory dishes. I’ve tasted their unique flavor in steamed rice at ...