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Pastry chef Katherine Beto has three rules for making the perfect cheesecake: Start with all of the ingredients at ro...
Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syru...
These buttery individual pound cakes get their intense citrus flavor from a double glazing of lemon syrup.
Pastry chef Cheryl Burr loves candy, as is obvious from her homage to the Almond Joy. Her luxurious take consists of ...
For a simple but elegant dessert, Countess Florence Daniel Marzotto chose to serve a basic sponge cake baked with fra...
Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago's Boka makes a...
Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so...
More decadent than molten chocolate cake: one filled with warm caramel, reveals F&W's Grace Parisi. More Gooey ...
More decadent than molten chocolate cake: one filled with warm marshmallow, reveals F&W's Grace Parisi. More Go...
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