A glassy, caramelized exterior contrasted with an impossibly custardy center.
Author: Lauren Weisenthal
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Author: Julie Smolyansky
Gingerbread that is sturdy enough to make any kind of gingerbread structure you can imagine, but also tasty enough that snacking on scraps is a delight.
Author: Stella Parks
Author: Sal Passalacqua
Warm, spicy crust seeks peppy, tangy curd for meaningful conversation, foodie adventures, and romantic oven snuggles. Low-maintenance and easy to love.
Author: Lauren Ko
Learn how to make Perfect Choux Pastry step by step - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry...
Author: Dini from The Flavor Bender
Author: Gil Marks
One of our most popular recipes-transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.
Author: Land O'Lakes
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Associate Food Director Debby Goldsmith's childhood nanny made these delicious Swedish cookies a Goldsmith family tradition. Even Debby's dad, Del, who claims he doesn't like ginger, thinks they're pretty...
Author: Gordon Ramsay
Author: Eleni Theos Stelter
These small pastries are a staple in Maltese cuisine and are easy to make using store-bought filo dough!
Author: Maggie Turansky
Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.
Author: Kim Barnouin
Author: Belinda Leong
Author: Lara Ferroni