Web Exclusive

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar g...

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling l...

"I try to use seafood that's from the bottom of the food chain, like squid, prawns and clams. It's cheape...

"Star fruit is an Asian fruit that was introduced to the Amazon many years ago," explains chef Pedro Miguel S...

During the Gold Rush, before the Panama Canal was constructed, voyagers to the West Coast sailed around Cape Horn, pi...

Black garlic, one of chef Hoss Zaré's favorite new ingredients, is fermented so it has a sweet, molasses-lik...

What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the insanely fudgy ch...

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would mak...

This sundae from Ruby Jewel Scoops in Portland, Oregon, is a riff on the Almond Joy candy bar. The coconut crispies a...

Many cultures have a version of this simple fresh salad. The one below—flavored with red onion and chiles and drizzle...

Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Usin...

A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring ...

This nut butter-jam hybrid offers the best of both worlds. It's rich and nutty from the praline paste, and sweet and ...