As a man enamored with culinary combinations, I find the promise of chocolate infused and dotted with orange essence and zest makes my heart sing and my taste-buds swoon.

So the next time someone in your life requests a dessert, consider making our Fresh Raspberry-Cream Cheese Frosting part of what you make. I guarantee they'll ask you to make it for them again—just ...

Our classic sufganiyot are warm, sugar-dusted donuts with bright raspberry centers that will quickly become the focus of your ...

This dessert is perfect for a party. It needs chilling overnight, so all the hard work is done the day before. 1. For the sponge, heat oven to 180C/fan 160C/gas four, then grease and line the base of ...

Former Du Pont Hotel pastry chef talks raspberry frangipane and shares opera torte recipe Hear from former Du Pont Hotel pastry chef as she shares her famed opera torte recipe from the pastry/bakery ...

When news broke that the last Wuollet Bakery in the Twin Cities closed, there was a collective cry: “What about the Princess Torte?” In the bakery’s heyday, Wuollet fans held many favorites, but the ...

In 1983, New York Times journalist Marian Burros stepped into the role of restaurant critic, a sought-after job that made her one of the nation’s highest-profile food writers. But Ms. Burros, who ...

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes. By Pete Wells I’d been working at The New York Times about a day and a ...

Never mind what the calendar says about the autumn equinox — I go on other seasonal cues to know that summer is over in a week. Mother nature isn’t that mysterious. For example, I just saw my first ...