We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Leah Koenig From Thanksgiving’s sacred trinity (pumpkin, pecan, apple) to the ...

High altitudes make 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 the mountains ...

The perfect pumpkin pie or tart is a sweet, tender union of moist filling and crisp crust. But only hours after baking, an ugly breakdown can occur if the filling weeps and the crust turns soggy.

You don’t need to be a French pastry chef to pull this off! My easy gluten-free tart crust recipe is crisp, lightly sweet, ...

A chocolate tart shell should taste as good as whatever you pour inside it, and this one delivers a buttery, cocoa-rich base with zero fuss. Inspired by my classic gluten free pâte sucree, this ...

Editor’s note: High altitudes 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 ...

Butter tarts are quintessentially Canadian, but what's the secret behind these two-bite desserts? Here, Ontario-based ...

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...

Preparing and freezing pies is a convenience when meal preparation time is limited or when you want a special dessert. Numerous options exist for freezing pies and pie shells. Pre-baked pies will keep ...

My blood orange-rhubarb compote and an abundance of blood oranges inspired a variation on an impressive Valencian orange tart recipe that I came upon several years ago in Anya von Bremzen’s cookbook ...