The torte is smart, trustworthy, versatile, doable and, most important, really delicious — everything I expect from a New York Times Cooking recipe.

Prantl’s Bakery has created a version of its popular burnt almond torte inspired by Pittsburgh’s black and gold. This newest flavor is the Terrible Torte, which will be available by ...

Five ways to make Marian Burros’s legendary New York Times plum torte recipe even better.

This is the ultimate flourless chocolate torte recipe. A delicious dense chocolate cake, that doesn't taste too heavy. Very easy to make and foolproof recipe!

No matter what you call this coconut-rich dessert, one thing is clear: It’s absolutely delicious Chopped cashews, graham cracker crumbs, cream and lots of coconut come together to make something ...

“I’ve been making this brown butter cake for a really long time,” Karen Hatfield says, “and I keep going back to it again and again. It’s super-versatile; you can make it individually as ...

Bake this burnt almond torte recipe from QED Cooks with Chris Fennimore. Get the recipe at PBS Food.

This plum torte is the most often published and the most requested recipe in the New York Times archives.

For this torte, I changed the almonds to pecans (because Passover already has so many almonds) and added my favorite lemon curd, which I learned from Suzanne’s, a long-gone restaurant on ...