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01/10/2013
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
10/26/2012
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Issue #150
10/12/2012
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Issue #150
10/08/2012
The beauty of making classic Toll House cookies is discovering how malleable the recipe can be.
Issue #150
10/03/2012
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
Issue #150
09/08/2012
Likely named for a 19th-century governor of Queensland, these chocolate- and coconut-enrobed cubes of cake are now an Australian favorite.
Issue #150
06/11/2012
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Issue #148
04/18/2012
This coconut cheesecake with a thick whipped cream topping looks typical enough, but it's perfumed with musky, flowery aromas and flavored with notes of caramel and smoke.
Issue #147
04/19/2012
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Issue #145
11/08/2011
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Issue #143
12/27/2012
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Issue #134
11/22/2010
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
Issue #134
02/08/2012
This delicious chocolate chip cookie recipe is based on one published in The Essential New York Times Cookbook (Norton, 2010).
Issue #132
09/14/2010
Get the texture you want when baking cookies, either cakey or chewy, by adjusting the oven temperature.
Issue #132
04/26/2010
The key to making this cake's rich icing is to stir it vigorously once it has cooled to the proper temperature.
Continue...
Issue #129
03/12/2010
A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue...
Issue #126
02/14/2013
This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Continue...
Issue #125
12/03/2009
Based on a recipe from Stockholm's famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.
Issue #125
12/03/2009
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
Issue #125
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