Electric Mixer

Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.

This simple "syrup cake" is a Cajun classic. The dessert's name comes from the cane syrup that gives the cake its texture and flavor. If at all possible, use Steen's syrup.

These rich treats aren't cookie-jar cookies—they're best the day they're made.

Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet. Any leftover syrup will keep in the fridge for up to one month.

The batter for this classic chocolate soufflé can made the day before, so all you have to do is bake and serve.

Orange-flower water adds a mild floral flavor to the whipped cream.

To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

Trish Newcomb makes her Granville Gourmet Whoopie Pies with shortening, but the cookies and filling can also be made with butter. In the Bon Appétit Test Kitchen we added a layer of chocolate ganache for a more intense chocolate flavor.

I love how a cream cake comes together so easily, its tender crumb and its neutral pound-cake-like personality. But until I started playing around with different sugars, it always seemed too bake-shop bland. Like shortbread, the rather neutral ingredients show off whatever sugar (or flour) you use. Maple sugar is subtle and warm, while the superdark organic brown sugar or muscovado make a caramel-like cake that calls out for ginger and a bit of pepper. In the end, it's a great cake for fall and winter, when we turn to apples, pears, and dried fruits.

Lemons and blueberries have complementary flavors. Here, the berries are arranged inside a lemony molded frozen mixture, to create the perfect dessert for serving at the height of the summer blueberry season. The mousse can be made up to 3 days in advance of serving.

Peppermint ice cream and chocolate cake are rolled up into the quintessential holiday treat.