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 ...

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 ...

Living in the Colorado High Country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan and cakes fall and few baked goods turn out as they do at sea level. This ...

This is the ultimate flourless chocolate torte recipe. A delicious dense chocolate cake, that doesn't taste too heavy. Very easy to make and foolproof recipe!

Preheat the oven to 350 degrees. In a mixing bowl, blend together flour, margarine, sugar and vanilla until a soft dough forms. Coat an 8-inch springform pan with vegetable oil cooking spray. Press ...

In August of 1983, Marian Burros published her recipe for a plum torte in the De Gustibus column of the New York Times. It was just one more of the weekly installments that she had been for years.

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 ...

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 ...