Baking

The olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie laden), this is still very satisfying without the maple icing. Just dust lightly with confectioners' sugar.

Yuca Bread with Queso Fresco The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets).

These are likely the best bug cookies you'll ever eat. And if your granny couldn't see the baked caterpillars peeking out of the dough, she'd undoubtedly ask for seconds. I bring these treats, which are sure conversation starters, when I'm asked to appear on radio talk shows. If I'm successful, after the banter has subsided, listeners will hear the sighs of contentment from the on-air hosts. Trust me on this: they're that good. When baked, those chubby ivory-colored caterpillars taste like pistachios. What's not to like? Based on flavor alone, Julia Child would have endorsed this recipe—and probably asked for seconds or thirds.

Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.

Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

My dear friend Matt Michel caters pizza parties from his wood-oven pizza truck, Rolling in Dough. Who better to help me perfect my pizza dough than the man behind the wheel? Nasturtium petals are unexpected in pizza crust, but their peppery essence works so well. I like mine served sauceless with lots of toppings, but to each his own.

Twelve years ago, I made a simple bowl of "strawberries pazzo"—pazzo means "crazy" in Italian — for my friend Ann Spivack (this book's co-writer). The combination of strawberries, balsamic vinegar, and black pepper has been part of my repertoire for decades. Ann thanked me by baking me this pazzo cake. This dessert—while easy to make—is a cut above a standard strawberry shortcake. The cake batter is very forgiving and comes out well when baked on your grill or in your oven. Bake this in a standard 8-by-8-inch baking pan in your oven; if baking inside a covered grill, pour the batter into a cast-iron skillet, enameled cast-iron baking dish, or Dutch oven. The key to the herbed crème fraîche is a light touch with the fresh herbs. You don't want to overwhelm the cake. We used rosemary but small tender basil leaves are delicious too. We dressed up this cake for our Harvest Dinner by drizzling on a balsamic glaze, spooning Roasted Strawberries onto the plate, and finishing with an herbed crème fraîche. You can serve all three with the cake, any one of them, or forget all three of them and just serve the cake simply with a light dusting of confectioners' sugar.

1 slice per serving This recipe makes two loaves of a basic bread that gets its hearty, chewy texture from bulgur. The bread is great for both sandwiches and toast. If you don't want to bake both loaves at once, you can freeze half of the unbaked dough to use another time.

2 x 3-inch piece per serving Cakes tend to be very high in sodium and unhealthy fats, so try our version of the ever-popular carrot cake for a decadent treat with only a fraction of the sodium traditionally found in cake mixes. If you prefer an unfrosted version, just dust the cake with 2 tablespoons of confectioners' sugar.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

Beer in dessert? When it's a naturally sweet brew, we say pour away.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.

1 pretzel per serving Most pretzels are high in sodium because salt is not only on the outside but in the dough as well. With this recipe for one dough and two topping options, you can easily please all soft-pretzel lovers. Choose sesame, poppy, and caraway seeds for savory pretzels; if you're more in the mood for something sweet, go with the cinnamon-sugar topping.

These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.

No Fourth of July celebration is complete without a traditional flag cake studded with sweet summer berries. But slice into our Stars and Stripes creation and you'll quickly discover this isn't your everyday vanilla sheet cake with buttercream frosting. For a fresh new take on everyone's favorite red, white, and blue finale, we paired moist chocolate cake with tangy cream cheese frosting, and finished with juicy raspberries and blueberries. Have no fear if cake decorating isn't your strong suit. You'll be able to master this patriotic design using our step-by-step photos and tips for frosting and adorning the ultimate Independence Day dessert.

"I like unsweetened whipped cream on top," van Boven says, "because the fruit is sweet enough on its own."