Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool to room temperature. Whisk butter until combined.

I blend a strong academic background in history (bachelor's and master's) with a passion for storytelling. A history geek at heart, I thrive on weaving narratives and enjoy the charm of classical ...

The late, great Richard Sax was founding director of Food & Wine's test kitchen and author of many cookbooks, including his final and most beloved, 1994's award-winning Classic Home Desserts: A ...

“It’s a great handheld dessert with velvety bits of chocolate and marshmallow in each bite,” says the owner of Bomb Biscuit Company in Atlanta Sabrina Weiss is the Editorial Assistant of PEOPLE's food ...

Mix and bake biscuits according to package directions. You will end up with approximately 16 (2-inch) biscuits. Let cool. Tear biscuits into 1-inch pieces. Set aside. In a large bowl, whisk together ...

A version of this story first appeared on Jason Wester’s blog. My great friend David, who lives in Baton Rouge, was talking to a man during the aftermath of Hurricane Katrina. He asked him, “Why don’t ...

Who doesn’t love a good biscuit cake? This simple, nostalgic dessert has been enjoyed by generations in many variations. In this recipe, you’ll learn how to make three different versions of layered ...