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Lisa Ritter's 10-year-old son, Henry, loves dark chocolate and also, at the other end of the cocoa spectrum, sweet wh...

Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a chees...

Rachel Thebault, owner of Tribeca Treats in New York City, has reimagined the humble Oreo as an indulgence that is sp...

New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal fo...

Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.

F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that ...

Chocolate with cocoa nibs adds an ingenious twist to the classic chocolate chip cookie.

Use a spoon or your thumb to make a dent for the raspberry-jam filling.

"Hoosier Hotshots," as the Olsons call them, are chewy chocolate-chip-and-pecan-studded blondies topped with a crisp,...

Baking guru Alice Medrich adds a secret ingredient to the dough for her crisp chocolate tuiles: Parmesan cheese. It e...

In Tuscany, cantucci di Prato—miniature, anise-flavored almond biscotti—are traditionally served at the end of a meal...

Andrew Zavala, 11, discovered the recipe for these gooey brownies in a kids' cookbook by Pamela Gwyther called Let's ...

Catherine Ralston, an 11-year-old whose other culinary creations include Leaning Tower of Pizza Burgers and Ohana Pin...

Over the years, Louis Lambert has fed a lot of politicians (President Clinton, every living Texas governor and both B...

Since its kitchen is so tiny, La Laiterie at Farmstead restaurant in Providence, Rhode Island, serves only desserts t...