Baking

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.

This sweet, rich Southern stunner, adapted from Patti LaBelle’s cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato hits. We especially love the technique of sprinkling the crust with brown sugar before adding the filling, which creates a layer of delectable syrup.

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.

White chocolate gives a rich, creamy finish to these deliciously spiced slice-and-bake cookies.

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

Forgot to dry out the challah for this pecan-crusted brunch dish? Lay out slices on a rimmed baking sheet and toast in an oven set to 425°F until dry (about 8–10 minutes).

Cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy pumpkin icebox pie.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.

It's all about the layers and ruffles in this dramatic seasonal pie.