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This is a giant, crowd-pleasing cake, layering light, white cake with fluffy, rich chocolate ganache. Slideshow:...

Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. Then h...

These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery str...

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italia...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

Chef Jamie Malone of Sea Change in Minneapolis bakes a whole fish in a salt crust, which makes it insanely moist, del...

Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, ...

Rachel Allen’s fantastic meringue is rolled around strawberries and sweet, spiked whipped cream. Slideshow: Meringu...

"In hot weather, I like the idea of a simple fruit dessert," says Tom Colicchio. He serves his poached peaches in lem...

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