This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut.

This wonderfully rich, silky dessert is an ideal choice when you're entertaining a group of friends.

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies are a terrific holiday dessert.

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.

Megan Gill-Kopp won our September 2005 Cook the Cover contest by creating a Mexican twist to Gourmet’s Chocolate Mink recipe.”

This cake is the little black dress of fiber—velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture.

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren’t made with traditional wheat flour....

These muffins are a long way from their basic blueberry forebears.

These truffles are a great homemade gift.