“My brain is fully broken,” says Dayna Evans. “All I think about is panettone.” Evans, the former editor of Eater Philadelphia, recently left the world of journalism to focus full-time on her home ...

The thought of baking panettone, the stunning Italian Christmas bread, can send even an experienced baker into a flour-filled panic. With its domed top, lengthy rise time and specific texture — ...

Thanksgiving has come and gone, and the holiday season is now fully upon us. We love this time of year and everything that comes with the holidays: the music, parties, decorations, bell ringers and ...

In a small back room at Perreca’s Bakery in Schenectady, Maria Perreca Papa is in a jolly mood. The coals in her 100-year-old brick oven are red-hot and the aroma of rum and raisins is in the air. On ...

Most of us associate fruitcake with those glow-in-the-dark bricks that double as the butt of Yuletide jokes. But think again. Like it or not, fruitcake actually belongs to a proud European family of ...

The final test comes just as the bread finishes baking: Because it contains so many large air bubbles, and so much butter, it can collapse in on itself like a cake that’s bumped before it’s finished ...

Panettone, an airy sweet bread classically filled with candied fruit, is a Northern Italian Christmastime tradition. This year, lots of local bakeries knead homemade versions to give Washingtonians ...