This 9x9 shortbread crust is buttery, tender, and sturdy enough for bars, cheesecakes, and other layered desserts.

You can turn almost any dessert into a bar. That's the beauty of this kind of dessert. And when you get invited to a party, ...

Makes 16 to 25 squares. Grapefruit juice, while great for drinking straight, isn’t as strong as lemon juice, so you cannot substitute it one-for-one in a lemon-bar recipe. However, if you simmer twice ...

(CBS News) Reprinted courtesy of Food & Wine Magazine. Tanya Holland layers a fudgy topping over a flaky shortbread crust. These bars are even easier than pie, because there's no need to roll out ...

A slow-food friend of mine likes to drive guests crazy trying to guess just what it is -- maybe it’s a dissolved sliver of Spanish anchovy to deepen that super-meaty sauce, or some microscopically ...

Today in AndyTalk, Chef Andy Broder shares his secret to perfect pie crust. I grew up thinking that pies were exotic and seemingly foreign — a mysterious food created in the kitchens of gentiles (I ...

It takes only four ingredients to make Jacques Pépin's simple yet sublime one-step dessert that's ready to eat in just 45 minutes. Jacques Pépin is a legendary French chef and longtime contributor to ...