Desserts & Baked Goods
Narrow your results using the filters below:
Desserts & Baked Goods
still looking?
Desserts & Baked Goods
Filter +
Fresh Fruit Tart
A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced—a pity, when it takes hours to make. A new approach was in order.
German Pancake for Two
What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.
German Pancake
What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.
Olive Oil Cake
Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.
Chocolate Sheet Cake with Milk Chocolate Frosting
Our cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method. Plus, it taught us something new about cocoa powder.
Deli Rye Bread
Rye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sand…
Gâteau Breton with Prune Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling
and a rich, dense texture, which elevate this rustic cake to a first-class conf…
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling
and a rich, dense texture, which elevate this rustic cake to a first-class conf…
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make
a remarkably moist whole-grain bread. We think they were onto something.
Millionaire's Shortbread
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless.
Apple Strudel for Two
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet filling is usually a recipe for disaster. We wanted a strudel recipe for th…
Apple Strudel
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet
filling is usually a recipe for disaster. We wanted a strudel recipe for t…
Classic Sourdough Bread (Pain au Levain)
For a classic sourdough bread recipe, we used a mixture of bread flour and whole-wheat flour for complex flavor.
Classic Chewy Oatmeal Cookies
Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make.
Almost No-Knead Sourdough Bread
For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let r…
Strawberry Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.
Ginger Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.
Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.
Orange Frozen Yogurt
In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.
Sticky Buns
Sticky buns look inviting, but most are dry and overly sweet, with a topping
that threatens your dental work. We wanted a version that fulfilled its promise.
Refined Strawberry Shortcake
Loads of fresh berries were a given. But for a refined version of this classic dessert,
the key was engineering a cake that could take the juice—and hold on to…
Olive Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)
Fougasse with Bacon and Gruyere
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)
Fougasse with Asiago and Black Pepper
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)
Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread is for you. (Don’t worry: It’s easier than it looks.)
Lemon Posset with Berries
This classic English specialty transforms cream, sugar, and lemon into a lush pudding with clear citrus flavor. It’s the easiest dessert you’ve never made.
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.
Marshmallows
Homemade marshmallows are easy to make. Serve with our Hot Chocolate Mix or cut them into mini marshmallows to use in our 15-Minute Rocky Road Fudge.
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can eat.
Our modern, less-sweet version is one you’ll actually enjoy.
Ultranutty Pecan Bars
By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.
Chocolate-Caramel Layer Cake
The cake and frosting we weren’t worried about. But a caramel filling that was complex
in flavor and spreadable, yet thick enough not to ooze out? That was ano…
Cherry Clafouti
This baked French custard studded with fresh fruit would be a simple and satisfying dessert—if we could nail its finicky texture and prevent the cherries from t…
Strawberry-Rhubarb Pie
Because strawberries and rhubarb both contain loads of moisture, avoiding a mushy, soupy pie requires a clear strategy.
New York Cinnamon-Raisin Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New Yor…
New York Bagels
It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New Yor…
Raspberry Charlotte
Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake…