As these chocolate cookies bake, they puff up and crackle, so they are call ...

This Tuscan cake makes the house smell so divine while it bakes.

These rustic free-form galettes are served warm from the oven topped with a ...

The apples will remain somewhat firm after the crumble is baked. If you pre ...

To toast nuts, preheat an oven to 325°F. Spread the nuts in a single l ...

This cake is spiked with a touch of rum, a Caribbean liquor distilled from ...

Cherries are especially prized because they have such a short season. The f ...

Graceful-looking and easy to assemble, this free-form tart is baked on a ba ...

Lavender is rarely used in cooking nowadays, but it can add a delicate perf ...

Acidic ingredients, such as citrus juice, tomatoes, vinegar, wine and many ...

This cake can be baked and assembled a day in advance, then stored under a ...

Strawberry Cream Cake

A light and ethereal foamy custard, zabaglione is made by whisking together ...

Fruity extra-virgin olive oil replaces butter in this unique cake. The batt ...

This is one of the best pies you will ever make, with a lattice top to show ...

Deborah Madison prefers Royal Ann cherries in this moist cake. It keeps wel ...

Classic Key Lime Pie

Almond flavor pairs well with many types of fruit. Some of our favorite jam ...

Laced with tangy cranberries, fresh orange and aromatic spices, this Bundt& ...

A traditional English dessert, trifle features sponge cake or ladyfingers l ...

Many varieties of berries are available from late spring through early fall ...

The génoise, a light, elegant sponge cake, is one of the building bloc ...

Fresh plums are available from late spring through summer. You will find th ...

Jasmine tea infuses this pudding with a delicate floral aroma and light her ...