Baking

These buttery, crumbly, sugar-dusted cookies are irresistible. Jerusalem cooks personalize them with different nuts a...

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes...

This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn’t requi...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

This wonderfully light ricotta cheesecake has a crisp Nilla wafer crust and is served with a strawberry-rhubarb compo...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole,...

Lori Baker gives classic chocolate-chip cookies a delightful tweak by browning the butter for the dough to add a hint...

Kantin Dükkan chef Semsa Denizsel’s crumbly cookies are lightly flavored with the ground cloves she mixes into t...

Pastry chef and Ace of Cakes host Duff Goldman crosses the US in search of great sweets for his Food Network show, Su...

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...

“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with ...

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. ...

Oenotri's warm chocolate budino is a luscious cross between cake and pudding. Oenotri pastry chef Jennifer Archer ser...

One of Sera Pelle’s tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and co...

Naomi Pomeroy likes cooking with dried fruit because it’s easy to keep on hand. “Fresh fruit goes bad so quickly,” sh...

“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a...

Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.

“I love making cookies without an oven,” says Joy Wilson. Because they’re not too sweet, she calls these “breakfast m...

Seattle chef Tom Douglas uses brown butter for an indulgent nutty flavor in this fun twist on a classic white cake.