No matter how much I eat for dinner, I always have room for a sweet treat. While most desserts are made with butter and eggs, ...

Make the fig pinwheel cookies from Southern Belle's "Royal Tea Service," the creation of the Atlanta restaurant's pastry chef Kristia Paz-Kilbourne.

Across New York City’s Chinatowns, egg tarts are a bakery staple, known for their smooth, custardy interiors. Now, a bakery ...

The energy bars that players love, and eat during almost every round they play. Selflessly, and purely for reporting purposes ...

As top chefs reinvent this bold, seasonal ingredient, here are 4 creative ways to use rhubarb that go beyond the classic ...

Dessert: Figs... this little juicy fruit filled with seeds that crunch under your teeth... :-) We love them in jam, in cakes, ...

Bulgur wheat is a cracked cereal grain with a faintly nutty taste that is frequently used in Mediterranean and Middle Eastern cooking. A little bulgur wheat goes a long way. Fluff the wheat well ...

Make this smoky tart ahead of a picnic or al fresco event. Photo / Babiche Martens This quiche is all grown up with the sophisticated addition of salmon and tarragon. Who doesn’t love a good quiche?

Roll the pastry out between two sheets of greaseproof paper. Heat the oven to 190C. Line a deep 24cm spring form tart tin with a removable base, with the pastry, making the edge 2cm higher than the ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...