Baking

In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alter...

Plus: F&W's Dessert Cooking Guide

Sablés (French butter cookies) were Kevin Sbraga's favorites growing up. "I'd sneak them when I wasn...

Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies at Harvey's Bakery...

"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that mak...

The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de le...

Every year during Christmas week, executive pastry chef Dominique Ansel of Daniel in New York City serves guests comp...

Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra laye...

This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit. Plus: F&W's Dessert Cooking ...

Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them wi...

These flaky little pies may be the ultimate grab-and-go dessert.

Plus: F&W's Vegetables Cooking Guide

After rolling out this buttery dough, stamp out all different kinds of shapes (Ginna Haravon likes making animal crac...

This is one of the best upside-down cakes ever—the maple syrup infuses both the apples and the cake, making the desse...

Joanne Chang likes having fun with the fortunes she puts inside these large cookies, like "Give the chef a big kiss."...

Sam Mogannam's wife, Anne Walker, usually makes this dessert with Arkansas Black apples—an heirloom variety—from Moga...

To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cup...

This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite. Browning t...