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Known as kalter hund (literally, "cold dog") in Germany, this icebox-style cake is a classic Black Forest dessert tha...

I'm no pastry chef, but I make a killer cobbler," Andrew Zimmern says. "The inherent explosive juiciness of ripe peac...

The achingly perfect, meringue-like mantle of this classic pie is almost identical to the classic 19th-century Russia...

Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy sc...

Based on almond cake, Rick Bayless's pumpkin-seed cake is moist and fluffy with just a whisper of a crisp crust. For ...

The recipe for these smör bullar—light, crumbly pecan cookies similar to Mexican wedding cakes—comes from the te...

These treats are a cross between an oatmeal cookie and a chocolate-hazelnut cookie—a brilliant idea courtesy of Dagma...

Think of these sweet treats as corn muffins times two: They get flavor from both cornmeal and lots of fresh corn. The...

These buttery oatmeal cookies are made with sour cherries in syrup—a juicy, sweet-tart alternative to the usual raisi...

This addictive chocolate crumble from pastry chef Nicole Krasinski is crisp, light and deeply chocolaty, with a nice ...

This is Zoe Nathan's favorite chocolate cake—it's moist, tender and subtly spiked with coffee. She likes to top the f...

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fr...

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

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