Baking

Beware of packaging announcing a product is "100 percent wheat" — this designation can be used on foods made with refined wheat flour. To be sure of a product's nutritional value, read labels carefully: The first ingredient should be a whole-grain product. Check the fiber content — if the product doesn't contain a minimum of three grams per slice, you are probably dealing with an impostor.

Rosalyn Tauber of New York City, writes: "I find that many restaurants don't observe "kosher for passover" standards, so I always look for recipes my family can enjoy at home. I've been making this dish for ten years." These delightful orange pudding cups are a simple and supreme side with a mellow carrot flavor and a citrus note. They're a great addition to any Passover menu.

The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.

These buttery fruit-and-nut bars taste like rugelach but are much easier to make.

These delicate little almond cookies are perfect for entertaining; the contrast between the crisp cookie and gooey-sweet jam will keep guests coming back for more. And it takes less than 30 minutes of hands-on cooking time to whip up a batch.

Sfogliata Served with a glass of full-bodied red wine or a Martini, this anchovy- and oregano-flecked Italian bread makes for an appetizer extraordinaire.

If you are looking for a cookie that's lower in calories than your favorite chocolate chip recipe, whip up a batch of these palate-pleasing bites from pastry chef Heather Norkin. They're easy to make, and almost all of the fat is the heart-friendly unsaturated kind, from the pecans.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

One slice of this gorgeous strawberry pie from chef Barb Peters delivers nearly three fourths of your daily dose of vitamin C.

This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Because the blackberry coulis flavors the glaze for this dark chocolate cake, it should be made ahead of the cake.

There's one thing better than a warm chocolate cake: a warm chocolate cake served with a rich cream sauce. This 139-calorie dessert only feels like a splurge.

Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.

Concord-grape wine — a traditional part of the Passover feast — gives this delightful spongecake a fruity, almost floral note.

With its tantalizing aroma of garlic, sesame, and Asiago cheese, this Middle Eastern flatbread may well be gone before you can even put it on the table.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.