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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 ...

The recipe for these smör bullar—light, crumbly pecan cookies similar to Mexican wedding cakes—comes from the te...

These treats are a cross between an oatmeal cookie and a chocolate-hazelnut cookie—a brilliant idea courtesy of Dagma...

Think of these sweet treats as corn muffins times two: They get flavor from both cornmeal and lots of fresh corn. The...

These buttery oatmeal cookies are made with sour cherries in syrup—a juicy, sweet-tart alternative to the usual raisi...

This addictive chocolate crumble from pastry chef Nicole Krasinski is crisp, light and deeply chocolaty, with a nice ...

This is Zoe Nathan's favorite chocolate cake—it's moist, tender and subtly spiked with coffee. She likes to top the f...

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fr...

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft. Slideshow: ...

“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strud...

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

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