Baking

American farmers harvest more than a million acres of potatoes each year, making it the country's top vegetable crop....

Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The resul...

Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it ...

Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s...

An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual...

For this dessert, chef Lee Woolver of The American Hotel in Sharon Springs, New York, recommends a tart apple, like t...

Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fa...

The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flem...

The French macaron is a simple cookie made with almonds, sugar and egg whites. The recipe here includes green tea pow...

At NYC's Vandaag, chef Phillip Kirschen-Clark uses beer in everything from cocktails to desserts. Kriek—lambic beer f...

A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring ...

"Río Negro is like the Garden of Eden, with fruit trees everywhere," Piero Incisa della Rocchetta says about the...

William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, res...

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werne...

Sablés are crisp French butter cookies. Instead of baking them (as in the version below), William Werner dehydra...

Strudel is a classic Austrian pastry made by wrapping layers of paper-thin dough around a variety of fillings. This s...

Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City. His update...

Yigit Pura became intrigued with the idea of coupes—the ice cream–based desserts usually served in a glass of the sam...