K. Zimmerman, Recipe Tester

And you thought that boxed yellow cake mix and canned chocolate frosting you inhaled as a kid was good. This version may make you rethink your childhood.

If you’re looking for a stunning last course that’s spectacular and makes quite a statement, this pavlova is just the thing. Here’s how to make it.

The mere mention of blueberry pie sorta makes you wanna stop everything and sprint to the kitchen, doesn’t it?

This spicy wake-up call for the ladies-who-lunch crowd is a riff on the classic that includes a little unexpected yet balanced heat.

If you’re looking for an upgrade this grilling season, here it is. Pork chops rubbed with an unexpected mix of spices and then grilled to juicy perfection. And no time-consuming marinade.

Just like the much-ballyhooed chocolate blackout cake from Ebinger’s in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

Dimpled with a lightly salted top, focaccia is a chewy and tender Italian bread that’s also impressively light and airy when made properly. This recipe shows you how.

A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

All natural. No artificial colors or flavors. Family friendly. Adult approved. And as delicious as any mint chip ice cream we’ve ever tasted.