Fruit

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. 

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

Watch the video and learn how to make this recipe.

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

With lime prices through the roof, ultra-locavore restaurants aren't worried. They get a hit of acid through unripe berries, verjus, and yogurt whey

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

This ubiquitous and essential Vietnamese condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

Remake a retro classic with this pineapple upside-down cake recipe.

Rhubarb makes a fine stand-in for strawberry in these shortcakes.

This sophisticated, elegant cake gets its flavor from elderflower and strawberry.

Three different ways to cut citrus twists that'll make your next cocktail look, smell, and taste better

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.