Desserts

These creamy pumpkin bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actu...

Food & Wine editor in chief Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delic...

These delicious pastelitos (filled pastries) have a crisp, buttery puff-pastry shell. They’re a great, easy-to-make d...

Throughout the Spanish-speaking world, natilla refers to a range of different types of custards. In the Cuban version...

Since one dessert is never enough at Thanksgiving, David Tanis bakes a buttery French-American tart to complement his...

David Tanis’s cinnamon-and-cardamom-spiced pie is a nod to Napa winemaker Lee Hudson’s Texas background. It has a cla...

Budino is the Italian word for “pudding.” This luxe version calls for creamy milk chocolate. Slideshow: Terrific Pud...

These soufflés collapse gracefully in their molds, so there’s no need to rush them to the table; they are more l...

Dipped in white chocolate, these red-velvet cake balls are perfect for turning into eyeballs on Halloween. With a ...

Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with por...

These sweet little pies have a lovely filling that combines tart and sweet apples with farmer cheese and cinnamon. S...

Professional baker Barb Finley, whose husband, Shane, makes wine for Lynmar Estate and his own Shane wines, usually s...

These grown-up lemon bars are made with paper-thin slices of lemon, giving the sweet filling a pleasant bitterness. ...

A buttery shortbread crust forms the base for these chewy, chocolaty bars. Slideshow: Chocolatey Desserts

This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust. Slideshow: Deli...