High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

A simple, old-fashioned dessert, butterscotch custard evokes fond childhood memories from adults and is loved by youngsters for its straightforward taste. With a silky, smooth texture and brown ...

This custard is made with nonfat milk and nonfat egg substitute to keep it light. But it still is full-flavored, thanks to vanilla bean and Chinese five-spice powder. Five-spice powder is a blend of ...

Eggs baked with milk is a dish as old as time. There are dozens of variations (my 1944 edition of "The Boston Cooking School Cook Book" by Fannie Farmer has six: chocolate, coconut, coffee, ginger, ...