Many bakers are afraid of making yeasted pastries, and for good reason. Yeast can be unpredictable, especially when trying to coax it into a triangle.

Boost the flavor of these buttery shortbread cookies by infusing the sparkling sugar with Earl Grey or jasmine green tea.

What to do with all that dried fruit you stockpiled for Tu B'Shevat? Why, make homemade Fig Newtons™, of course.

Today, plov has transitioned from a slow-cooked, stew-like affair to one that can be pulled together in about an hour.

Orange blossom water, zest and the fruitiness of olive oil get mixed with textured semolina in this rich, luscious basbusa cake.

This year, let's refashion these deliciously spicy molasses-based cookies as Hanukkah-themed gingerbread treats.

Using coconut milk, cream and oil in place of dairy makes for luscious and rich chocolate-based desserts—for instance, this Raspberry Chocolate Mousse with Cookie Crumbles.

The sweet potato—or batata in Hebrew—is preferable to pumpkin when baking for Thanksgiving, for instance in these sweet potato pie bars.