Cuddureddi. It means “a cause for celebration” if you’re from Italy. Well, actually, it means “a sort of doughnut.” Same thing.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
True to their name, these little lovelies practically snap when you take a nibble. We love truth in advertising.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
If you took one look at this tart and thought, “No way, I can’t!”, read the recipe. Then let’s hear you say, “Heck yes, I can!”
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
Quite possibly the easiest caramel recipe we’ve ever encountered. But that’s not why we make it. One taste and you’ll understand.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
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