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This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: Mor...

These beautiful, rustic tarts from author Susan Spungen have a supertender, terrifically tasty crust made with rye fl...

The delicious thing about this pie from chef Kir Jensen is that every bite combines rich and sweet custard, tart rasp...

These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

Cookbook author Yotam Ottolenghi invented these delicate crêpes to celebrate Shrove Tuesday, the day before Lent...

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired ...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

Ben Mims riffs on chess pie in this ingenious recipe, transforming the classic Southern dessert into addictive bar co...

Tara Jensen makes remarkable pies like this one with vegetables she grows herself. Slideshow: Thanksgiving Pies and...

Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Slide...

“My mom used to make this pie all the time for picnics when I was growing up,” says F&W's Ben Mims. “Hers consist...

This classic, over-the-top cake first garnered fame in Southern Living magazine in the 1970s and has been a potluck s...

Chef Marcus Samuelsson updates the apple pie–cheddar combo by hiding the cheese in the flaky crust. The filling is ta...

Adding pear preserves to this streusel-topped coffee cake makes it especially moist and delicious. Slideshow: More C...

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