Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today.

This obvious choice for a Halloween dessert will far exceed your expectations of deep chocolaty naughtiness hidden under a fluff of espresso-tinged frosting.

Half pudding, half cake, all easy.

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

Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...

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....

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight.

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!”

A splash of citrus makes this simple coconut cake striking.

This makes a moist, rich cake adaptable to many changes. Some very good variations to this splendid basic cake follow the recipe. (registration required)