Honey and cream suspend almonds, hazelnuts, and pine nuts in a gorgeous, glossy candied topping on a buttery crust.

New Year's Eve in Rio means feting a fickle sea goddess and dancing till dawn to a bossa nova backbeat.

Let there be lights, warmth, and good cheer for Nuremberg's medieval holiday market.

What's inside that little box is not just a mix, but a cultural phenomenon that has changed the way American home cooks think about baking—and themselves.

The sponge candy’s tender crunch melts in your mouth.

These are more window-like than your usual window cookies; using hard candies for the centers yields a thin, jewel-toned pane that shatters like glass when you bite into it. ...

It may sometimes appear in the form of a mirage, but Lawrence Karol has located a fountain of youth in the Palm Springs desert.

America's celebrated playwright was an accomplished cook with a penchant for anything "fattening, illegal, or on fire."

Elaine Kaufman's Manhattan restaurant has been going strong for nearly 40 years. Former bartender Brian McDonald looks at the lady behind the legend.

Here are five farmers whose produce we would very much like to taste in that restaurant of dreams.