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“In Morocco, people aren’t big fans of desserts,” says Mourad Lahlou. “We eat fresh fruit after lunch, but on a reall...

This classic recipe for chouquettes, made from choux pastry, is topped with sugar and bakes up into airy, tender puff...

This classic recipe for cream puffs is made with choux pastry and bakes up into airy, tender puffs. Slideshow: Break...

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig fi...

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that ...

Pastry chef Bob Truitt’s ultra-rich caramel sauce can be made in just 20 minutes. It’s delicious drizzled on ice crea...

This sweet buttercream with red miso and minced fresh lemon verbena is surprisingly delicious on chocolate-chip cooki...

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks. ...

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” h...

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