Sam Worley

A toasted coconut infusion is the secret to this boldly flavored cream pie which offers a superior light texture.

This cheesecake-like dessert is based on the first-ever recorded pie recipe, written down by ancient Romans.

No more cellophane-wrapped singles for you: Make better American cheese at home with just 5 ingredients.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers.

A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.

Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process—culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche—this recipe reaches a whole new depth of flavor.

In this updated version of the childhood favorite, everything—except the gummy worms—is made from scratch.

An old classic that relies on a few new tricks to make the most ethereal coconut cream pie imaginable.

Make this concentrate once and you'll be drinking refreshing cold brew coffee for an entire week.

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

This rich, spiced buttercream is perfect for chocolate or gingerbread cake. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.

This rich buttercream is lightened and brightened with the addition of lemon curd. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

This recipe traces a familiar path: Slice fruit and nestle it in some caramel, pour cake batter over the top, bake, and unmold. When you flip over the cake, you'll find it's topped with delicious candied orange slices and citrusy caramel.

Stressed about that caramel? No need to be. Keep a distant eye on the sugar once you put it on the stove, but don't hover. Chop some vegetables. Check Twitter. Pet the dog. Every so often, swirl the pan to make sure the caramel is cooking evenly. Don't bother stirring (the sugar will only clump up on your spoon). Once the mixture starts to color, swirl it slightly more frequently. When it turns an attractive chestnut brown, take it off the heat, add your premeasured butter and salt (and a splash of booze, if you want), and stir.