Baking

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you're using an 8½x4½" pan, you should hold back 1 cup batter.

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

These cookies are both vegan and gluten-free, but you’d never know it. You can find most of these ingredients in health food stores, well-stocked specialty grocers, and online.

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.

Use your favorite nut—or mixed nuts—in place of the cashews.

The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.

You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.

For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.

The decidedly grown-up flavor of buckwheat—tannic, earthy, nutty—pairs nicely with chocolate and is tempered by sugar. Store unused flour in the freezer, as it can turn quickly.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

This reader requested recipe is from the April 2003 issue (pictured above).

If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening. The finished pies might not be quite as perfect, but they'll still taste good.

This resilient dough is easy to roll very thin; baking the flatbreads at the bottom of the oven maximizes their crispiness.

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

These mini tarts are double sealed for extra insurance.