Stand Mixer

An addition of goat cheese makes for a cheesecake that tastes perfectly authentic, but without the gumminess that can plague some recipes. Thanks to an initial burst of high heat, it puffs gently in the oven, creating a uniquely light but creamy consistency.

Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

Salad, tart, pie—whatever you want to call it, this throwback is worth revisiting.

A soft-pretzel crust and a giant salted-pretzel topper take the place of traditional pie dough in this fun twist on apple pie.

Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.

These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too.

It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.

I developed this low-maintenance recipe in my restaurant days, when I needed a big batch of whipped cream to last through the night in a steamy kitchen. The trick is a bit of extra sugar, which helps the cream whip into a stable foam that can be held for up to eight hours.

Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

To make these cakes, I use the reverse creaming method, as opposed to the more common creaming method. Instead of beating air into the sugar and butter, adding the eggs then stirring in the dry ingredients, the reverse creaming method requires the butter to be rubbed into the dry ingredients, followed by milk and eggs. As well as being simpler, with fewer stages, I think this method produces a better textured, more even sponge. When you rub the butter into the flour and sugar, the flour particles get coated in fat, which minimizes gluten formation in the cake. Gluten is the essential component in bread, but in cakes too much can produce a tough and chewy sponge.

The ingredients for a meringue are very simple; you need double the weight of sugar to egg whites. It is easy to make any quantity of meringue if you follow this 2:1 ratio.

This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling.

This is a really fun cake which goes down well with children and adults alike.