This chocolate pecan caramel pastry is your new go-to treat! Buttery layers, gooey caramel, and rich chocolate drizzle make ...

This caramel corn is an ideal version of the classic—sweet, salty, and crunchy. Vanilla and bourbon bolster the flavor but ...

Chef, author, and television host Anthony Bourdain was a discerning culinary icon, and his favorite dessert was steeped in ...

Make the pastry a day or two in advance, and let it sit in the fridge as a wrapped disk or already rolled out and in the pie dish, covered with plastic wrap. The filling begins with caramel.

The caramel can be made ahead of time and refrigerated until needed — just keep your fingers out! When it comes to spreading on the base, warm the caramel to room temperature. Just before ...

On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become ... Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the ...