I'd never tasted — let alone baked — the dazzling plum torte from the New York Times, despite its firmly entrenched role in the national baking consciousness. Fortunately, my pal John rectified that ...

Cake: With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least ...

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

First published Aug. 9, 2011: It's light, pairs perfectly with fresh berries and ice cream, and even is low-fat. It's summer's perfect dessert — angel food cake. It's also wonderfully easy to make.

For the best nutty flavor in this Passover almond torte, toast the almonds before grinding them in a food processor with matzo cake meal and sugar. You can also substitute almond flour for the same ...

In her latest book, The Seasonal Jewish Kitchen, author Amelia Saltsmanpresents a fresh, new take on cooking through the Jewish calendar. Inspired by her personal food ancestry and perspective on ...

Everybody loves a good pecan pie. But if you really want to take things to the next level, make like the Barefoot Contessa and whip up a Chocolate Pecan Meringue Torte from her new book, Cook Like a ...

Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Charmian Christie shares a recipe from ...

The Huguenot torte may have faded from the modern culinary traditions of Charleston, but some groups still keep the tradition of this sticky sweet cake alive. And it's neither French nor a tarte. The ...