Cupcakes. Layer cake. Graham crackers. Sugar cookies. All of the above are totally magical, but what’s the common thread? They’re all freaking amazing when they have a perfectly light, fluffy, sugary ...

FOR all its virtues, the pomegranate doesn’t exactly reach out and grab the cook. It doesn’t release a burst of fragrance, the way a lemon or an orange does the instant the knife pierces its skin.

If you can’t find mascarpone, just replace it with 8 ounces of butter. With a hand or stand mixer, beat the butter, mascarpone and heavy cream until it becomes fluffy. Add the powdered sugar 1/4 cup ...