Melissa Clark’s chocolate cake uses this surprising ingredient New York Times food columnist Melissa Clark shares tips for making the most out of the ingredients in your home.

Satisfying and comforting, a slice of cake — whether chocolate, banana or lemon — is snack time as you know in your heart it should be. By Melissa Clark Any kind of cake can be a snack, but ...

This buttery loaf has a moist, golden crumb, a crème fraîche tang and a texture just as light (or dense) as you like. By Melissa Clark For a cook in the 18th century, the recipe for poundcake ...

Food writer, cookbook author and staff reporter for the New York Times, Melissa Clark and her husband, author Daniel Gercke, are visiting the TODAY kitchen to cook up a romantic meal for Valentine ...