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Joanne Chang is a master of all kinds of desserts, from elegant French to homespun American like this classic coconut...

This trifle is three desserts in one: mousse, gingerbread and caramel. Each part is delicious on its own, too. Slide...

Cathy Waterman's daughter Coco Kislinger launched her business, Coco Bakes, while studying at Le Cordon Bleu in Paris...

To breathe new life into crispy, buttery cookies, mix in salty pepitas and chewy bits of dried fruit. Plus: Festive ...

To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a ...

In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry abou...

With a crunchy hazelnut crust and a smooth, creamy bittersweet-chocolate ganache filling, this is an impressive tart ...

To dress up a moist, delicious coffee cake, F&W's Justin Chapple adds sweet pears and crunchy nuts to the generou...

Actress Ali Larter's super-indulgent dessert features layers of light chocolate cake and a sweet coconut-pecan frosti...

Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds. Sli...

One secret to pastry chef David Lebovitz's insanely addictive cream puffs is the salted butter he uses to make the pe...

Instead of red food coloring, this excellent cake features a beet puree, which keeps the layers nicely moist. The cak...

Curtis Stone makes a fragrant garlic-rosemary oil, which he brushes onto the dough before baking and serves as a dip ...

To add her spin to the popular British confection known as Millionaire's Shortbread, pastry chef Jennifer Yee sprinkl...

The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with ...

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