Mix the cream cheese, sugar, cornstarch, and salt. Place the cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with…
Built with layers of cake (or brownies), crushed cookies (or toffee), and swoops of whipped cream and pudding, this chocolate trifle recipe is adaptable, easy,…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…
Laura Rege Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the…
Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched…
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Make ahead: The crust can be made up to 1 day ahead. Let cool, then cover tightly in plastic wrap and store at room temperature.…
Renae Wilson Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet,…
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of…
Cory FernandezAssociate Food Editor Cory is a New York City–based associate editor at The Kitchn, who covers food trends, lifestyle, wine, liquor, spirits, food-related travel,…