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

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; th...

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

These crispy (feuilletine flakes), crunchy (corn flakes), nutty (toasted hazelnuts and pistachios) and chewy (golden ...

These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the ...

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

Curtis Stone says his love for cooking began with his granny's fudge. If there wasn't any in the fridge waiting for h...

The double dose of lemon in these simple, delicious British puddings gives them an extra hit of delicious tangy flavo...

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

The addition of almond meal in these sweet-and-tart raspberry bars makes them super-tender and addictive. Slideshow...

These currant-cardamom oatmeal cookies are a mash-up of traditional oatmeal cookies and crispy tuiles, with nicely br...

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

Crunchy natural peanut butter gives these crisp and buttery cookies a deeply peanutty taste, but any peanut butter wi...

This crisp cookie-jar classic is jam-packed with quick-cooking oats that almost disappear into the buttery dough as t...

Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the swe...

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