Add Yahoo as a preferred source to see more of our stories on Google. "This dessert is gonna satisfy your sweet tooth while getting you a little buzzed," Paola says. Read on for her step-by-step ...

Chef Paola Velez's take on baba au rhum adds layers of dark rum and fresh fruit flavor to homemade brioche. With almost a cup of top-shelf dark rum between the cinnamon-spiked rum soak and the ...

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, ...

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 ...

In this week's New Releases, Sixteen pastry chef Sarah Kosikowski puts a modern spin on the traditional French dessert, baba au rhum ($15). After recently going on a baba au rhum dessert tasting in ...

This week, satisfy your sweet (and boozy) tooth with executive pastry chef Paola Velez’s Baba au Rhum Punch! Paola shows us how to make a baba dough, a rum punch coulis (fruit puree), and pectin from ...

Fill in the blank: Baba au…? If the only word that springs to mind is “rhum,” then you clearly haven’t dined out in England’s capital lately. At Da Terra in East London, chef Rafael Cagali finishes ...