Breads and Desserts

Learn how to make a professional Dark Chocolate Walnut Tart with a crisp, buttery crust and a silky ganache filling using a special moisture barrier technique.

A foolproof recipe for thick and chewy oatmeal cookies featuring large chocolate chunks and a specific chilling technique to prevent soggy bottoms.

Learn how to make professional dark chocolate bark with a simple tempering technique that prevents chalky bloom and ensures a glossy, snappy finish.

Learn the secret to perfect Old-Fashioned Sour Cream Donuts with a craggy, golden-brown crust and a light, cake-like interior that never gets soggy.

Learn the secret to a crisp, cookie-like chocolate shell with a molten salted caramel center using a professional chocolate-sealing technique to prevent soggy bottoms.

Learn the secret double-seal technique to make Chocolate Caramel Cheesecake Bars with a crust that stays buttery and crisp. No more soggy bottoms!

Learn the secret to non-crumbly shortbread bars with this temperature-controlled butter technique featuring vibrant cranberries and pistachios.

Learn how to make Crinkle Pistachio Shortbread Cookies with a crisp, buttery base and a melt-in-your-mouth texture using a unique double-chill and hot-stone method.