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Strawberries, sprinkled with Prosecco and a little sugar, are a pretty, accompaniment to Giada De Laurentiis's wonder...

Bobby Flay's tender, peppery biscuits are incredibly good on their own, but do as Bobby Flay does and serve them with...

Coconut oil and toasted ground coconut are baked into the batter of this beautiful cake, which is then layered with b...

This pie from Bobby Flay is creamy and crispy, but what sets it over the top is the luscious and silky blackberry car...

Puff pastry makes quick and impressive work of these buttery, sweet cherry-filled hand pies. Slideshow: More Pie and...

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 ...

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