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The batter for these dense chocolate cakes from Vincent Guerithault, of Vincent Guerithault on Camelback in Phoenix, ...

Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...

Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...

Use a good-quality dense white bread that won't fall apart when soaked. Bake the French toast for a couple of minutes...

The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once ...

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