If you've ever grabbed the wrong cocoa powder in a rush—or found yourself with only one option in the supermarket—you've probably wondered if there's a big difference between cocoa powder types. When ...

Although many holiday baking recipes focus on sugar and spice, there’s also plenty of chocolate in the mix. Take chocolate crinkles, double chocolate chip cookies, and festive red velvet cookies, for ...

We tested four chocolate cakes with natural and Dutch-process cocoa to see how each type affects flavor, color, texture, and rise—and when swapping actually matters. Natural and Dutch-process cocoa ...

Every season can be considered "baking season" if that means more chocolate cake. Obviously, the core ingredient of any chocolate-based dessert is a cocoa powder of sorts, and the recommended type of ...

From Pastry Chef Valerie Hill: Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural ...