This preserve uses whole figs that have their stems removed but I keep their skins because I like them.

The leaves are changing colors and the temperatures are dropping, which means it's time to cozy up in the house and bake.

Just when I think I've found a recipe that can only be reserved for That Place Where Recipes Go To Die, it resurfaces into something fresh,...

Something sweet and spicy for you to sink your teeth into? I think it's time for some fragrant pumpkin bars -- the dessert that smells...

Think coffee's only made for the morning? Not quite. Here are five of coffee-fueled recipes that infuse the brazen bean into everything...

Over the past few years, macarons have made their way across the pond, quickly becoming an American obsession. Macarons may seem like finicky...

Many of us know all too well the quintessential bake sale item -- Rice Krispies treats. We've all had our fill of them, especially since...

It's a good thing that Greek yogurt has been on the upswing since it hit the U.S. grocery store shelves some years back, because we just...

Summer may be over, unofficially, but not without a sweet sendoff from our resident weeknight-recipe guru, Chef Danielle Saunders. This...

Since cake curator Miss Cakehead first came to our attention, we've been going crazy for the weird desserts she's been featuring on her...

These days, gluten-free baked goods and pastas can't be distinguished from their wheat-based brethren. We've come a long way from the days...

I wanted to make a crumble to rival all crumbles.

Here's a little secret, at Peter Pan Donut & Pastry Shop in Greenpoint, Brooklyn, you can order any of their donuts served cut in half,...

This dish swirls those sweet-and-saucy bananas into fresh, vanilla bean ice cream.