That brilliantly yellow sunny center is indeed lemon curd, a dollop of which is dropped into a gluten-free cake made with ground almonds, brown rice flour, sugar, eggs, and brown butter. It's a true butter-fest as the tangy butteriness of the curd complements the sweet butteriness of the cake. More

One day the pastry chef at Crave Fishbar had a stroke of brilliance: why not top their cupcakes with sprinkles made from scratch? More

This almond cake is simple to throw together, involving very few dishes almost no elbow grease. It's a delightfully rich cake with a tender crumb, one that makes for an perfect breakfast or coffee break snack. More

This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit. More

The Frenchafornian cafe chain La Boulange was recently bought by Starbucks for 100 million dollars, and their pastries will be served in Starbucks nationwide. A look at one of their newest pastries, a Berry Kougin Amann (potentially coming to a Starbucks near you.) More

When she's not being honored for desserts like the grilled vanilla bean panna cotta with satsuma sorbet and pistachio brittle at La Petite Grocery, pastry chef Bronwen Wyatt is checking out the sweets in the rest of New Orleans. From pecan pie griddled on a flattop to modern sno balls, check out all her favorites. More

A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this milkshake from Smoke & Pickles combines two excellent recipes with a healthy helping of sorghum syrup. More

If umami is the fifth flavor, smoke is the sixth. So says Edward Lee, owner of 610 Magnolia in Louisville, Kentucky, and author of Smoke & Pickles: Recipes and Stories from a new Southern Kitchen. Linking his Korean-American roots in Brooklyn to a sorghum and bourbon-fueled reinvention in the deep South, Lee's made "connections where others see contradictions" in food, cooking, and culture. More

Imagine if a scone and a rye bread had a baby. (You there?) Yup, that's what this bread is like. More

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. More

This bread pudding plays on the flavors of Thai coffee by adding condensed milk, espresso, cardamon, and cinnamon to the custard. Buttery challah soaks it all up. More

Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd. More

Chef Kristine Kittrell's spin on profiteroles with strawberries and jalapeños demonstrates her passion for weaving local Texas ingredients with classical aesthetics. More

When strawberries are in season I support strawberry shortcake in all forms and this recipe is quite possibly the easiest strawberry shortcake ever. More

Always have a half bag of cornmeal lying around but tired of making cornbread (or just need some awesome new variations?) We've got the answer to using up that stash, from biscotti to pancakes to pudding. More

At Urban Cookies Bake Shop, there's an entire case of cupcakes, morning buns, muffins, and croissants, but if you've only got one chance to visit, you really can't go wrong with a bag of the shop's signature offering: cookies. More

It is high time a pie exists that does justice to the subtle nuances of chai flavor. Enter: the black bottom chai cream pie. More

Coffee and sugar are both great on their own, but together, they give each other a little boost. This week, you've showed us how by adding coffee to your cheesecake, cupcakes, and even slushies. More