Earlier this winter, I tried a recipe from Saveur magazine for a chocolate caramel tart, and it was such a hit that it's now become part of my repertoire. The recipe began by making a chocolate cookie ...

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and ...

It's a bake-sale favorite that never goes out of style. You can almost turn any dessert into a bar. That's the beauty of this kind of dessert. And during the holidays, where cookie tables pop up at ...

Makes 16 to 25 squares. Grapefruit juice, while great for drinking straight, isn’t as strong as lemon juice, so you cannot substitute it one-for-one in a lemon-bar recipe. However, if you simmer twice ...

These pumpkin bars have it all—a buttery shortbread crust, a pumpkin-pie custard and a crunchy cinnamon and brown sugar streusel topping. Do you have a favorite part of Thanksgiving? If you are like ...

The bright and refreshing colors and flavors of citrus are exploding at grocery stores right now. After all the rich and decadent flavors of the holiday season, this citrus burst comes at the perfect ...

Today in AndyTalk, Chef Andy Broder shares his secret to perfect pie crust. I grew up thinking that pies were exotic and seemingly foreign — a mysterious food created in the kitchens of gentiles (I ...