Baking

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.

“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...