This pumpkin cheesecake is one of Gourmet's most-requested recipes. It's so good we guarantee an appreciative pause in dinner conversation.

Condensed milk is the secret ingredient that gives this popular Spanish dessert its silky texture.

You’ll see this dough—essentially what’s known as pain viennois—all over France as an alternative to brioche.

Sparkling cider, rather than sugar, gives our batter its sweetness. The cider also ramps up the apple flavor and adds to the beignets’ lovely hue.

Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the...

These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust.