No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter.

Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways. Although they are simple and old-fashioned, they’re also irresistible, making excellent use...

August means blueberries, and that means a treat that’s light, tender, and ridiculously good for you.

These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin.

Watch food editor Gina Marie Miraglia Eriquez, our resident baking expert, demonstrate her favorite tips and tricks for making cupcakes.

French cooks have been swept by a craze for “les cakes.” By cake they mean something loaf-shaped and (usually) savory.

Gourmet editor learned the hard way that baking a friend’s wedding cake is no piece of cake.

Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy.

Don’t be at all surprised if these bread twists steal the show.

Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise. Gina walks you through the ribboning and folding techniques to ensure success every time....