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Andrew Zimmern’s Kitchen Adventures Crème brûlée is a walking cliché, and like offering a Caesar ...

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel f...

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

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

These elegant cookies have pink peppercorns that are not only pretty, but great counterpoints to the sweet cookies an...

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

Mario Batali uses homemade strawberry sorbet to complement the balsamic-infused fruit salad, but store-bought sorbet ...

Using rich Pernigotti cocoa powder, which has a higher fat content than most, F&W’s Grace Parisi created chocolat...

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create ...

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