Baking

 Tips from the F&W Test Kitchen

This amazing cake comes from chef Ann Cashion of Washington, DC, restaurant Johnny's Half Shell.

"Saturday mornings at the deli are all about the biscuits," says Matt Neal. "Our friends, the farmers, everyone is al...

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn brea...

It's not easy to make a healthy crisp: The topping always has lots of butter and sugar. John Currence makes his streu...

Sheamus Feeley loves to bake this moist cake at harvest time using Long Meadow's own Sangiovese grapes and grape juic...

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making...

Pastry chef Jennifer McCoy of Craft in New York City bristles when other people offer to bring dessert to parties. "W...

Now the pastry chef of Danny Meyer's new Roman-style trattoria, Jennifer Shelbo was once a financial research analyst...

"Like all great desserts," says Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter a...

 Dessert Tips from F&W Editors

This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Sav...

Jennie Lorenzo was raised in Manila, the Philippines, but she understands the San Francisco psyche. "People here pref...

Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are rever...

Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffin...

Ed Jiloca was working as a line cook when his boss, Cathal Armstrong (an F&W Best New Chef 2006), promoted him to...

Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high. "It's a huge pastry playgrou...

Tim Love's shortcake reflects his easygoing style: Instead of making individual biscuits or multiple layers, he simpl...

Grace Parisi brings the beloved combination of coffee and chocolate together by using a pleasantly crumbly espresso-f...