This San Francisco shop offers offbeat flavors from foie gras to “government cheese.”

Remarkably moist and chocolatey, this angel food cake is wonderful served with vanilla yogurt and sliced strawberries.

This layered dessert gets its name, volador, from the way the edges of the pastry “fly up” as they bake. The thin, crackly pastry with dulce de leche is unbeatable in its simplicity. ...

A story in two parts: one delicious, one dorky.

Known as pepitorias, these tasty caramel-filled wafer “tacos” embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops....

The combination of caramelized milk, bittersweet chocolate, and almond butter produces a deeply flavored, not-too-sweet confection.

The author of our October Cookbook Club selection shares a few items she can’t resist this baking season. (registration required)

Joe Bastianich and Mario Batali have looked to the suburbs and transformed this historic building into a warm, sparkling restaurant.