If you’re seeking a crowd-pleasing sweet to shake up your Thanksgiving dessert routine, try this recipe for Babas au Rhum from Dorie Greenspan’s new book Baking Chez Moi. Hear more from Dorie and ...

Pastry Chef Tom Wellings joined Barbara Harrison in the studio to cook a sweet treat, Baba au Rhum with berries and lemongrass Watch the video above for a cooking demo, and get the recipe below: Knead ...

The first time I tasted a baba au rhum was in pastry school. We had been learning the French classics such as éclairs and St-Honoré, and eventually tackled this bread-like cake, heavily infused with a ...

Dorie Greenspan has won a total of six James Beard and IACP awards for her cookbooks, and her latest one is Baking Chez Moi : Recipes from My Paris Home to Your Home Anywhere. She talks about her baba ...

If you're a fan of rum and have a sweet tooth, you're going to love this week's episode of Pastries with Paola. Following a Blueberry Panna Cotta with Blueberry Chia Pudding, Paola is now making Baba ...

For Father’s Day this year, The Forward presents to you a recipe from the archives that originally appeared in the Forverts in 1979. Longtime Forverts columnist Tsirl Steingart printed this recipe in ...

Of all the desserts that you could set on fire, you may never have considered the baba au rhum. Here’s the thing: While you can flambé pretty much any confection that’s soaked in a high-proof spirit, ...

Baba au Rhum are light, golden, brioche-like sweet bread that is generously soaked in rum syrup. Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, ...