Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This ...

We do a lot of cooking but not a ton of baking. Desserts have never been our favorites nor our forte. My sister-in-law Sue was always famous for her desserts, especially a Viennese chocolate torte.

The raspberry jam adds a slight tang to the torte, and pecan crust lends a nice crunch. I literally could not stop eating this, and so I gave it to my neighbors to eat instead. Suckers. Note: After ...

High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

Cake: With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least ...

Cookbooks published today have as much a place on our coffee tables as they do in our kitchens, with their glossy pages, beautiful photography, stories about dishes' histories and detailed ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...

“Very good… Everyone loved” are some of the notes I’ve scribbled on this recipe over the years. It’s a shell of soft vanilla cake that embraces tiers of cheesecake, raspberry preserves and an almond ...

Want to go beyond cards and heart-shaped candies this year? If so, heighten the celebration of Valentine’s Day with this chocolate-raspberry torte. Its classic flavor combination, rich taste, dense ...

BERRY season is officially upon us and what better way to get your fruity fix than with a raspberry torte. I adapted this recipe from the BBC Good Food website and it honestly is far less rich than it ...

Place sweet potato puree, eggs, heavy cream, sugar, brown sugar, nutmeg and cinnamon into a heavy bottomed saucepan. On medium heat, constantly stir until the mixture coats the back of a wooden spoon.