There is nothing like a homemade piecrust. This classic recipe calls for butter, for flavor, and shortening, for flakiness.

This grand old American dessert is enormously popular down South for its clear, true sweetness and its masterful contrast of textures.

These crescent-shaped, fruit-filled pastries are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. ...

This sweet shop on Madrid's Calle del Codo is run, in that great Spanish tradition, by nuns. Cloistered nuns.

Gougères are basically éclairs with cheese and herbs added at the last moment. They’re so simple and delicious it feels like cheating.

Basic is best when it comes to piecrust. There’s no need to fiddle with this multipurpose flaky pastry.

Here we’ve taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of chocolate adds richness to the dessert while balancing its sweetness.

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey.

This pastry recipe was one of those rare revelations that send shock waves through our test kitchens.

Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.