These butter cookies draw from the famous ones at Poilâne in Paris, as well as a lemon-scented version from Root Baking Co. in Charleston, S.C. They'r...
This pear tarte tatin features crisp, buttery pastry topped with caramel-drenched pears. It's a simple yet impressive dessert, sure to please any crow...
Kladdkaka, or Swedish gooey chocolate cake, is a relatively recent addition to Swedish cake culture, according to Magnus Nilsson's "The Nordic Baking ...
This pumpkin ice cream is no-cook and no-churn. It's also no–pumpkin spice. By ditching the usual suspects (looking at you, cinnamon, ginger, and nutm...
This apple cake is the holiday season's lovable anytime cake -- breakfast, snack, and show-stopping dessert all in one. Serve it with coffee for break...
Halva (which means “sweetmeat” in Arabic) is a sweet made with assorted ingredients like tahini (sesame paste) or semolina, and eaten in various forms...
These brown-sugared apples are the easiest fall dessert around — and the one we make the most often. You can eat it right away (see step 1), or slide ...
Caramelizing the pumpkin puree means that this is a pumpkin pie with guts, one that won't just sit there phoning in the pumpkin flavor, burying it und...
Christina Tosi's burnt miso pound cake is made with shiro miso, which Tosi encourages you to really burn in the oven. It imparts a deep, buttery backg...
This chocolate chip cookie recipe began with Nik Sharma's affection for Nutella—which he discovered after moving from Bombay to Cincinnati for grad sc...
