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 2003
Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calories--we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety.
November 2009
To rate a perfect 10, this triple-decker confection would need to lighten up and lose its one-note texture.
November 1998
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.
January 2007
Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.
September 2007
Simply substituting pears for apples in this
classic American dessert is a recipe for disaster.
January 2007
Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.
September 2001
Some apple cakes turn out shellacked and inedible
while others are eggy and sodden. Fifty apple
cakes later, we discovered a better way.
January 2012
Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.
November 2011
We knew this showstopper French dessert was both elegant and delicious. Now that we’ve perfected its various components, we can say it’s reliable as well.
