Baking

If you're using a glass or metal pie dish instead of a deep-dish ceramic pie plate, be sure to keep an eye on the pie. It may cook more quickly. Baking the pie on the bottom rack of the oven ensures a crisp bottom crust.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

Lime curd can be made up to 2 days ahead. Berries should be fresh.

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"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire," says Karen DeMasco.

Did we mention these crisp, deep-fried zeppole come with a side of chocolate sauce?

Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.

Prepare your espresso cups. This sweet and tart biscotto is ready to dunk.

Thanks to both canned tuna and store-bought frozen puff pastry, this Galician empanada is very easy to make.