Desserts

“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a...

Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.

“I love making cookies without an oven,” says Joy Wilson. Because they’re not too sweet, she calls these “breakfast m...

“Greek yogurt is like a secret weapon,” says Joy Wilson. “It can be fat-free but still really thick. And I love that ...

Seattle chef Tom Douglas uses brown butter for an indulgent nutty flavor in this fun twist on a classic white cake.

This rich dark-chocolate mousse filling for layer cakes can also be made with milk chocolate or white chocolate.

This rich white-chocolate mousse filling for layer cakes can also be made with dark chocolate or milk chocolate.

This silky buttercream frosting is made with white chocolate. For a fun variation, try it with dark chocolate or haze...

This silky buttercream frosting is made with rich dark chocolate. For a fun variation, try it with white chocolate or...

This classic buttercream frosting is rich and luxurious. Tom Douglas sometimes folds in whipped cream for a lighter t...

“Disappointing cakes have often been sitting out too long,” says Tom Douglas. “They should last just long enough to h...

“I’ve learned how to bake without proper tools but nothing replaces the Microplane for doing things like grating lime...

After baking at health-food stores, Sarah Kelby Lewis created Sustenance, her line of sweets that uses alternative su...

When I lived on the island of Hawaii, every Sunday I would buy cookies at the farmers’ market from an elderly woman e...

While the names for amaretti cookies and amaro digestif both derive from the Italian word for bitter, amaretti are tr...