Dessert Recipes & Video Cooking Instruction

Crème Brûlée, a classic French dessert literally translates to "burnt cream". This rich and creamy custard is topped with a sprinkling of sugar which is caramelized to form a sweet and brittle crust.

This incredibly moist chocolate cake is smothered with a creamy chocolate ganache.

The rich flavor of this moist and buttery almond torte is perfectly balanced by a sweet, yet tart, layer of raspberry jam.

A classic French dessert. Caramelized apples and flaky puff pastry with just a hint of lemon.

Tender pastry filled with smooth pastry cream and topped with fresh summer berries - a perfect summer treat.

This Italian classic is perfectly balanced with a fresh stone fruit compote.

A decadent chocolate torte that melts in your mouth. It can be made a day or two ahead and a little goes a long way, making it the perfect dessert for a dinner party.

A decadent tart made with fresh bananas, browned butter, vanilla and a hint of cinnamon.

Ultra smooth and creamy ice cream infused with roasted coffee beans.

Chewy, chocolaty and super delicious. Need we say more?

Fall flavors spice up this decadent and creamy cheesecake.

A holiday favorite - tender and flaky pumpkin pie.

Indulge in warm apples spiced with cinnamon, ginger and nutmeg. Served with a scoop of vanilla ice cream, this is true comfort food.

"Only IRISH coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, fat." quote from Alex Levine...I'll drink to that!

Chocolate, graham cracker and homemade marshmallow make up this unforgettable dessert.

Moist chocolate cake on the top with a layer of warm gooey chocolate pudding hidden underneath. Best when served warm with a scoop of vanilla ice cream!

Wheat is one of the most common grains used in every day foods. In this lesson you get an "inside look" into gluten - the magical component in wheat that enables us to make so many wonderful products. You will learn what gluten is, where it comes from, and when gluten is and isn’t your friend.

Berry Compote is a simple and easy-to-make fruit sauce that goes well with many desserts. It is even a great compliment to many breakfast dishes.

Caramelizing apples is an inexpensive and easy way to add that special something to both sweet or savory dishes.

Crème Anglaise or English cream is a rich and smooth custard that goes well with many desserts from fresh fruit to chocolate cake.

Presentation is all about the little things. By cutting a fancy lemon or lime wedge, you can add that extra special touch.

You can roast / toast any type of nut. From almonds to walnuts or for a delicious pecan pie, roasting not only enhances the flavor of the nut, but it gives them a wonderful, crunchy texture.

The hazelnut has a papery skin that covers the surface of the nut. There is no need to spend extra money on commercially skinned hazelnuts. Save money by using this simple baking soda trick to remove the skins yourself.

There are many recipes in cooking or baking that require only an egg yolk or an egg white. This quick culinary tip video will show you two easy ways to achieve separate the two.

The almond has a papery skin that covers the surface of the nut. Recipes often call for almonds with the skins removed. Because these can be expensive, you can save money by peeling the nuts yourself. Here we show you how to blanch them in order to remove their skins.

Kitchen tools which help you lift and move food are essential to have while you cook. A spatula, tongs or forks are all great examples of these.

Parchment is a handy kitchen tool used to prevent sticking. Preferred over wax paper, it is used in baking and cooking so that ingredients do not stick to baking trays or pans. Line a cookie sheet with parchment and it'll make clean up a snap.

Caramel sauce can be made ahead of time, but when it comes out of the refrigerator, it needs to be reheated before you can reuse it.

Ever need a third hand in the kitchen? Tips, such as this simple solution, may help.

Meyer lemon is a citrus fruit, native to China, thought to be a cross between a true lemon and a mandarin orange. They add a subtle acidity to any dessert or savory dish.

When baking pies or tarts, pastry chefs often blind bake a pastry crust either partially or until it is fully cooked through. This ensures the finished crust is crisp and fully cooked through once done.

Mise en Place is a French culinary term used in cooking school and means "setting in place". It's the act of gathering and preparing all of your ingredients before you start cooking so you will be organized during the cooking process.

Of all the kitchen tools available, it is useful to have some sort of grater, zester or microplane in your kitchen.