I bet you have enough on your plate and prefer not to research a thousand recipes to find the best ones for your celebrations ...

Mix the dry ingredients. Pulse all-purpose flour, salt, and sugar if you’re making a sweet crust together in a food processor ...

Hold the tips of your thumb and forefinger against the inside rim of your pie crust. Using the index finger from the other ...

Here’s one of my new favorite recipes. This amazing no-bake salted caramel ... and set aside. After using a food processor to ...

Generally speaking, the recipes in this weekly column come from you — the readers. And, I hope that you'll continue sending ...

Learn five simple ways to crimp and flute a pie crust for elegant decorative edges on your sweet and savory pies.

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

All this week and next, we are bringing you stories we hope will help you stress less this Thanksgiving. We want to help you elevate your dessert bar this holiday.

From their new cookbook, “Does This Taste Funny?,” this bourbon chocolate pecan pie makes a great end to a feast with friends ...

Some pie recipes will call for prebaking (or "blind baking") the crust before adding the filling ... shield to prevent them from burning. In a food processor, pulse 1 1/4 cups of the flour and ...