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Sugar cookies. Gingerbread people. Shortbread. It's beginning to look a lot like Christmas...

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It's a lot of caramely apple goodness atop a buttery crust.

Dare we say this is better than your mom's rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.

A specialty of Portugal that's a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.

Forever banish your fears of cooking whole fish with this ideal lesson in how to cook fish so you achieve shatteringly crisp skin and tender fish.

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That's exactly what makes it so darn genius.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they're filled with meat, cheese, or salsa.

The ubiquitous county fair food, corn dogs, played a critical—some may say divine—role in keeping David alive during a sojourn in Dallas.

Street food at its finest. This is the real deal, straight from Malaysia by way of this recipe and your local Asian grocery store.

This classic brings good luck to all who partake on New Year's Day. Or so says Southern tradition. We can't vouch for that, but we can vouch for it's ability to bring sated appetites.