Megan O. Steintrager polled cooks in France, Kenya, Germany, Malaysia, and beyond to learn the must-have appliances and utensils in their kitchens—including some gadgets that might surprise you...

This obvious choice for a Halloween dessert will far exceed your expectations of deep chocolaty naughtiness hidden under a fluff of espresso-tinged frosting.

Think of this tart as a study in almonds, beginning with a crust enriched with ground almonds that is topped with marzipan (a confection of almonds with the flavor of almond extract) followed by frangipane...

Es alpukat, a surprisingly delicious and refreshing Indonesian coffee drink, gets its richness and body from avocado.

As part of a continuing series, the chef of Chicago’s L20, Laurent Gras, tells us everything he ate and drank over the previous 24 hours.

On a recent spring day we asked Chris Cosentino—the offal-loving chef behind San Francisco’s Incanto restaurant and Boccalone Salumeria—to tell us every single thing he ate and...

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks.

Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the...

In a twist on classic tiramisu, almond-flavored macaroons take the place of the traditional ladyfingers.