I don't use white sugar much at home these days. Now I reach for a more unrefined cane sugar like turbinado, or experiment with maple syrup or honey as sweeteners. But the problem with this, for bakers in particular, is that you have to be careful about adding extra liquid to a recipe because it changes the entire composition and structure. So what's a good solution if you want to add a deep, dark sweetener like maple syrup? Pick up a bag of maple sugar! More

I love meringue. Love it. The whole phenomenon of crunching into a meringue and feeling the crisp fragments dissolve like a sugary snowflake on my tongue is one of the best things ever. So I am feeling especially giddy about this new book by Linda K. Jackson and Jennifer Evans Gardner, which is devoted entirely to this magical confection in all its various forms. More

I have a lot of cookbooks. A lot. I haven't counted them but it's probably in the triple digits. And of those scores of titles, there are only three dedicated to desserts. One is by Maida Heatter, another is by Lindsey Shere and the final is this one, Pure Dessert by Alice Medrich. Read on for why this book has a special place on my shelf. More

Q: I have been trying making cheesecakes for a while, but I fail every time! The cake always turns out so fluffy that I can't even cut a piece. Is there an easy, foolproof cheesecake recipe that won't make my cheesecake fluffy? Any tips?

Sent by Dolores More

It's gluten-free, nubby in shape and earthy in flavor. What are we talking about? Buckwheat, of course! While most folks think of buckwheat as a grain, it's actually a plant similar to rhubarb. And while many Americans use it ground into its characteristically silky purple/gray flour for crepes and pancakes, today bakers are moving far beyond pancakes to give buckwheat its day in the spotlight. More

I find it impossible to pass by a bakery selling macarons and resist stopping in for a sample. Or two. Making them at home isn't all that difficult, but there are a few tricks of the trade that can set you up for success. Equal parts enlightening and inspiring, this colorful cookbook from the French blogger Mercotte is all you need to get started making your own crunchy cream-filled confections. More

I came up with this recipe after one of my trips to Italy during which I discovered the appeal of cooked grapes. In this cake, the grapes stay whole, but soften into juicy, ruby orbs. More

We're big believers in dessert here on The Kitchn, but there were a few particularly indulgent treats that stood out from this past year. There was that insane banana cake decked out with caramel sauce and those Boston cream pie cupcakes. I'm definitely going to need a big bowl of the coconut chocolate pudding, though the chocolate-flecked skillet blondies are mighty tempting. We have a few days before the start of the New Year and we return to our more normal eating habits. Let's make them count. More

The basic ingredients for this cheerful salad are easy to find, but lend themselves to an upgrade. Perfect citrus fruit is plentiful and affordable during winter, so mix in some of the more exotic specimens you've been tempted to try. More

Until gathering all these recipes together, I didn't quite realize how far and wide we'd traveled this past year -- at least through our kitchens! We have a spicy noodle salad from Thailand and soft potato flatbreads from Norway. We learned how to stir-fry chicken in a wok and how to make stuffed grape leaves the traditional way. That's just the beginning! These are twenty recipes from all corners of the globe that you really have to try for yourselves. More