I am so happy that it’s spring. Even with the temperamental weather, I am enjoying the daffodils in my front yard which bloomed my favorite shade of bright yellow a few days ago. With Mother s Day ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents ...

A press-in-the-pan shortbread crust and an easy lemon curd filling make this stunning pastry a snap to bake. By Melissa Clark One August, when I was 10 years old and vacationing with my family in a ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The lemon tart lives up to its name and needs nothing more than a dollop of freshly whipped cream as ...

I might eat fancy desserts when I'm at a restaurant, but when I'm at home I like to eat the classics. While a classic French tarte au citron is garnished with a light dusting of powdered sugar. I ...

YouTuber and self-taught pastry chef Matt Adlard is stopping by the TODAY kitchen to whip up a couple of his favorite sweet treats from his cookbook "Bake It Better: 70 Show-Stopping Recipes to Level ...

Preheat the oven to 350°F. For the crust, combine the cookie crumbs, melted butter, and sugar in a bowl. Mix with your hands or a spatula until the mixture holds together. Pat the mixture into the ...

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This easy version has a timesaving twist. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Instead of a classic tart ...