Chris Court

Barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

Pastry chef Kierin Baldwin’s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender in this pear pie recipe.

We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins.

This dense quickbread is traditionally baked in empty coffee cans.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

How to improve on a basic apple tart recipe? Add brown butter, of course.

Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. 

This super-simple shortbread gets festive thanks to a tart cranberry-grapefruit compote.