Baking

Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

This classic chocolate chip cookie recipe produces tender cookies with crisp, golden edges and tons of buttery, chocolaty flavor.

Our best cheesecake recipe turns out a remarkably rich, tangy, smooth, and creamy dessert.

On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.

Strawberries and cream, but make it fancy (and in a cake).

This joconde cake is nutty and rich but still light as a sponge cake should be.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.