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Pastry chef Nicole Krasinski adores making desserts with yogurt. “It adds a great, unexpected tang, and you can use i...

Chef Michael Voltaggio grew up eating these cakey, vanilla-cream-filled whoopie pies. His mother says that they would...

Kir Jensen makes her crisp and chewy gingersnap cookies with warming spices and fresh citrus, then sandwiches the coo...

These luscious doughnuts are crispy on the outside and very fluffy and airy on the inside. They’re usually served di...

These Turkish doughnuts have become a staple on the Arazis’ Hanukkah table. The fried doughnuts, which are denser tha...

This impressive cake is encased in a fudge-like caramel frosting. Pastry chef Lisa Donovan adapted it from a recipe b...

For this unusual open-face pie from executive pastry chef Ghaya Oliveira of Daniel in New York City, buttered phyllo ...

This comforting, not-too-sweet pudding is pastry chef Lisa Donovan’s ode to the spoon bread in M.F.K. Fisher’s classi...

A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingre...

This recipe is an extremely refreshing way to end a meal. It comes from cookbook author Alice Medrich, a member of th...

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