Baking

Red-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.

This half-brownie, half-bar-cookie hybrid is a fun dessert that gets the ultimate birthday party treatment with colorful sprinkles.

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.