November 2008
The best thing about pumpkin pie shouldn't be that you only have to eat it once a year. If any Thanksgiving tradition deserves a fresh approach, it’s this one.
September 2008
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is a British favorite. How would it translate to the American kitchen?
September 1999
A cream cheese dough, two kinds of apples, and a sprinkle of sugar during baking create a tart that combines a moist filling that is rich apple flavor with a tender but sturdy crust.
November 1995After patiently scouring dozens of recipes, we finally create a pie with silky smooth texture, rich pralinelike flavor, and a crisp crust.
September 2002
A soggy crust, sodden filling, and lackluster pears often afflict this French classic. Made right, it's the perfect marriage of flavors and textures.
November 2005
What's the secret to making a perfect version of this Old World tart?
November 2012
This multilayered showpiece of meringue and buttercream coated in ganache might just be the best dessert you’ll ever make—plus you can prepare it the day before.
November 1996For perfect texture, taste, and appearance, bake your custard in a very shallow dish and use small squares of relatively firm sponge cake.
November 2006
Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.
July 2010
Cherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we’d have to look beyond the cherry tree.
