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1 hr ago | NJ.com
The Easton Area High School Jazz Band, pictured here in 2012, will perform at Saturday's Jazz Breakfast.
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6 hrs ago | Yumsugar
Red velvet may have started as a cake, but the popular flavor has made its way into cookies, ice cream, and now whoopie pies filled with a cream-cheese-marshmallow icing.
10 hrs ago | Evansville Courier & Press
Recently I received a letter from our congressman, Ed Whitfield, that was in response to a phone call from me.
14 hrs ago | Daily Star
"This year the standard is sky-high. We've already found some real gems," says John, as the ninth bunch of amateur cooks take their places nervously behind their stations.
16 hrs ago | City Pages
Once upon a time the words "gluten-free" and "dessert" dared not exist in the same sentence, but the ingredients for gluten-free baking have come a long way since then, and the bakers at Bluestem Bar who use them have figured out how to blend, crush, and whip them into pure magic.
Unbaked puddings, like this one, get their richness and thickness from a mixture of cornstarch and egg yolks.
A favorite holiday dish for me and mine every year is a spoon bread - a pudding-like bread based on cornbread and baked in a casserole.
Those morsels of breads, cookies or crackers can be a cook's best friend - if you master their power to add texture and flavor to foods.
The term "tout de suite" means "immediately". The pastry and coffee shop Tout de Sweet immediately feeds your craving for delectable sweets.
Check out our top picks for what to get around here after dinner. Strawberries: Whether it's with ice cream, whipped cream, angel food cake or just plainly dipped into brown sugar or honey, we can't get enough of local strawberries.
Lynn Stewart can cook just about anything you'd ever want to eat, but her desserts, cookies and candies are what she's known for.
A staggering A 25,000 has been raised by Marks & Spencer destination store at Cheshire Oaks for its chosen charity of the year.
Maria Eltheriouri hosts the final night of the competition in south-east London, preparing a Greek-themed menu of meze, moussaka, and a marshmallow, chocolate and passion fruit mousse.
If available, use pure maple sugar on top of the brulees for additional maple flavor.
There are times in life when celebrating with a fancy meal with shockingly attentive service is entirely appropriate .
Rising from the ashes of the original Shockoe Slip location and filtered through the nose-to-tail experience of Blue Goat, Kevin LaCivita's new iteration of Pomegranate puts down roots in Carytown.
If you are a traditionalist who made ham for your Easter feast, you hopefully have some left for making delicious second-time-around meals this week.