Forget the stuffy crystal-cut bowl. We’ve modernized this old-school British dessert by serving it on a baking sheet instead. This way, the meringue, whipped cream and fruit are all easily accessible.

How to make a real-life Magic Tart from mother 3, the pp regenerating dessert. This one's magic because you don't have to ...

Customers have the best ideas. That seems to be the philosophy at Athens Foods in Cleveland. The company manufactures most of the paper-thin phyllo dough in the country, and keeps consumers involved ...

The McGuire Moorman Hospitality executive pastry chef of Jeffrey's and Josephine House restaurants in Austin bakes a swoonworthy dessert The McGuire Moorman Hospitality executive pastry chef of ...

“Tis a gift to be simple.” I’m reminded of that saying every time I serve this tart. It’s simplicity at its best — just a tender, buttery shortbread cookie topped with fresh berries held in place with ...

Meyer Lemon Juice 6 oz. Eggs 7 oz. Sugar 9 oz. Butter 11 oz. Cook eggs, sugar and Lemon juice together in a bowl over simmering water in a pot. Cook until thick consistency. Remove curd from over the ...

High elevation makes cookies spread, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents tested recipes and tips that make baking at high elevations ...

About a decade ago I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart. I learned it from Judy ...