What started as a small task to find and create a recipe worth the calories and filled with autumnal flair turned into a larger lesson about patience and acceptance that caramel does in fact burn ...

Whenever I play the name-the-best-meals-of-your-life game, I always include the lunch my mother took me to at La Brasserie in Washington, D.C. At age 13, I thought the restaurant, housed in a ...

Serve this savory-sweet tart as a decadent brunch centerpiece, or cut it into slivers to add to a cheese board. While this recipe is designed for a flameware pan, it can be made in a metal ...

Fresh pears and spiced red wine caramel make this dessert stand out, while store-bought puff pastry makes it easy to prepare. Shawn McClain is a renowned American chef, restauranteur, and founder of ...

This week, we’re spotlighting recipes from The New Sugar and Spice: A Recipe for Bolder Baking by Samantha Seneviratne (Ten Speed Press), the New York-based writer behind the blog Love, Cake. This ...

photo by Laurie Dill (The original image is no longer available, please contact KCRW if you need access to the original image.) I had my first pear when I was 17. I was in Munich, halfway through a ...

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why ...

Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch-diameter cake pan with 2-inch-high sides. Scatter butter cubes over ...

Before now, I had never made a tarte tatin. It sounded just plain scary — flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why would anyone put ...

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why ...

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why ...