Baking

“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.

“Disappointing cakes have often been sitting out too long,” says Tom Douglas. “They should last just long enough to h...

“I’ve learned how to bake without proper tools but nothing replaces the Microplane for doing things like grating lime...

“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” s...

After baking at health-food stores, Sarah Kelby Lewis created Sustenance, her line of sweets that uses alternative su...

When I lived on the island of Hawaii, every Sunday I would buy cookies at the farmers’ market from an elderly woman e...

These sweet and chewy two-bite macaroons have only five ingredients (not including the delicious bittersweet-chocolat...

While the names for amaretti cookies and amaro digestif both derive from the Italian word for bitter, amaretti are tr...

Chef Way Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skille...

"To make a proper tarte flambé, you need a wood-burning oven with a stone floor," explains Jean-Georges Vongeric...

Cocoa, coffee and pecans are rolled together in these semisweet, sugar-dusted cookies.

Jessie Oleson rolls chocolate cookie dough into ropes, then cuts them into mini logs to resemble the classic French b...

"I tried making this as an upside-down cake, which was a disaster, but then I realized I could just pour the caramel ...

"Spices in dessert are completely underrated," says Malika Ameen. A former pastry chef, she started By M Desserts onl...

To make the seasonal filling for these tender cookies, Jessie Oleson of CakeSpy combines cream cheese with store-boug...

These slice-and-bake cookies look like big, flat crackers but the flavor of the chocolate and cherries really come th...

Grapefruit juice in the pound cake and lemon juice in the glaze give this sweet, tender cake an especially citrusy ta...

This isn’t the kind of stressful soufflé you have to prepare at the last minute and serve immediately. Instead, ...

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The m...