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Cocoa, coffee and pecans are rolled together in these semisweet, sugar-dusted cookies.

These slice-and-bake cookies look like big, flat crackers but the flavor of the chocolate and cherries really come th...

To make the seasonal filling for these tender cookies, Jessie Oleson of CakeSpy combines cream cheese with store-boug...

Chef Way Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skille...

To create these pancakes, chefs Daniel Patterson and René Redzepi started with a standard cornmeal pancake recip...

When I lived on the island of Hawaii, every Sunday I would buy cookies at the farmers’ market from an elderly woman e...

Chef Way: Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water and shortening.Ea...

After baking at health-food stores, Sarah Kelby Lewis created Sustenance, her line of sweets that uses alternative su...

“I love making cookies without an oven,” says Joy Wilson. Because they’re not too sweet, she calls these “breakfast m...

“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt’s crisp a...

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...

Kantin Dükkan chef Semsa Denizsel’s crumbly cookies are lightly flavored with the ground cloves she mixes into t...

These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in ...

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