Baking

These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.

Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts.

In this gorgeous pie, blueberry meets its perfect match: lemon.

This vibrantly colored crisp is the perfect combination of sweet, tart, and spicy flavors.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

The yogurt helps make this moist cake especially tender. Great for brunch or tea.

We couldn't pass up the chance to resurrect this recipe, first published in 2002. It's from reader Joyce McClelland, of Terre Haute, Indiana, and it's been handed down in her family for generations. We like to think that we're handing it down in our family, too.

To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.

Lemon juice and sugar bring out the natural juices of the berries.

In this modern take on cobbler, the biscuits are baked separately rather than on top of the filling. You can also serve this shortcake-style by splitting the biscuits and topping them with the filling and a generous dollop of crème fraîche.

Made without butter or flour, these dense, chewy cookies will satisfy even the most intense chocolate craving.

Port gives this dessert a sophisticated flavor.

As with many European desserts, this recipe calls for no salt but does use salted butter rather than unsalted.

We know these monster biscuits look like gougères on steroids, but we promise there are no illicit performance-enhancing ingredients at work here: just an egg-rich batter that (naturally) bakes up big.