The bubbles in the stout act as a leavening agent, so only a small amount of baking soda is needed for the rich, moist cake to rise.

We were captivated by these perfect chocolate chip cookies, and we dare anyone to detect that they weren’t made with traditional wheat flour.

Adrià serves his foam over mandarin-orange or bitter-cocoa granita and dusts a bit of fragrant curry on the plate.

Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast.

It’s the sprinkle of sea salt that really takes these caramels over the top, teasing out the creamy richness of the buttery chocolate candies.

Buttery and crunchy, with an oozy center, these little sandwiches (a cross between panini and chocolate croissants) provide a sweet ending.

Who doesn’t love Rice Krispies treats? By adding dark chocolate ganache, we’ve turned the classic into a sophisticated and whimsical bite-size dessert.

Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate.

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced....

These cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving....