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If you thought steak could get no better than a gorgeous bone in rib eye seared to perfection, you need to try this Guinness pan sauce.

Roast chicken is pretty much perfect on its own but when it’s smothered in Julia Turshen’s onion gravy, we just can’t say no. You won’t be able to, either.

Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate's tarnished reputation. Confection perfection.

If you're going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense. Just taste. These brownies handle it splendidly.

Cinnamon rolls just got even better thanks to crisp, golden edges that come from being baked in a classic cast iron skillet. Make a single ginormous roll or more modest individual rolls.

Oatmeal cake, to us, is synonymous with breakfast, seeing as there's wholesome oatmeal beneath all that coconut and old-fashioned boiled frosting.

Seductive in that way that only butter and sugar can be, this satiny smooth Swiss meringue buttercream may make you swear off every other frosting recipe. And it's easy to make. We show you how.

"Absolutely the best thing I’ve put in my mouth in a long time!" That's what we're hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We're not arguing with that sentiment.

When your bird is still frozen hours before you intend to say grace, all is not lost. At least not with these quick defrosting tricks.

David shares how he's intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.

Know that bag of forgotten shrimp you bought on sale that’s languishing in your freezer? Start defrosting it. Here's the ideal use for it.

Luscious. Magical. Perfect. Dreamy. Airy. Coconutty. Lovely. That's what we're hearing from folks who've tried this easy peasy coconut sheet cake.

Here they are, ladies and gentlemen. The tarts and crumbles and cakes—oh my!—that we boast about the most.

It's beginning to look a lot like pumpkin spice season! Behold imaginative incarnations to satiate your each and every craving.

In case you've ever wondered if you can cut corners and swap one type of flour for another, here's your answer.

Quite possibly the best mingling of blueberries, lemon, mascarpone cheese, and pastry to ever grace a dessert table. We swear it's going to make you a legend among friends.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.

This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. And we were so tempted by the resulting taste and texture, we didn’t even miss it.

A classic chocolate cake on caffeine, this impressive yet easy to assemble stack of chocolatey elegance takes its rounded chocolatey-ness from a cup of joe and its ample fudgy-ness fro ganache.