Daniel Boulud's Madeleines

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Yes, brownies can—and should—be made with white chocolate.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.