Chocolate and strawberries are one of my favorite dessert combinations, which I usually enjoy in the form of chocolate-covered strawberries. So when a reader asked me to convert her mother's recipe for chocolate strawberry cheesecake tart, I lept at the chance. (And wondered why I'd never made a chocolate berry tart before!) More

These muffins are vegan, allergen-free, gluten-free, and low-fat! And they taste great. More

For a cake with such whisper-soft texture, chiffon cake certainly made some noise when it entered the food scene. The recipe was created—and kept top secret for around two decades—by a salesman-turned-caterer named Harry Baker. Capitalizing on its popularity, General Mills released the recipe along with the claim that it was, "The first new cake recipe in 100 years." (Sounds like something Don Draper would write, doesn't it?) More

Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread. More

When most people think of food from Wisconsin, they think cheese or beer. While living in Milwaukee ten years ago, I found out that fish fry should also make this list. Each Friday night, many Wisconsin restaurants offer fish fry specials. Where I grew up in upstate New York, fish fry meant New England-style hot dog buns containing long, thin pieces of breaded cod with red cocktail sauce smeared lightly on top. Not so in Milwaukee. There, it's all about a plate of beer battered fish, potato pancakes and, often, a slice of rye bread. More

The other day I tried to create chewy gluten-free chocolate chip cookies, and while this version missed the chewy mark, they was so flavorful that I didn't mind. The flavor comes from golden syrup and browned butter, two ingredients you don't usually find in chocolate chip cookies. They lend a nutty, caramel-like flavor to the already buttery cookies. More

While these won't fool anyone into thinking they're eating a saltine, they really are cracker-like. Somehow they go into the oven tasting like tortillas and come out with a cracker-like texture. More

In the cookie world, snickerdoodles are a quiet charmer. Unlike fancy cutouts or "everything but the kitchen sink" cookies they don't scream for attention. But snickerdoodles also aren't boring. Thanks to a generous amount of butter, cinnamon, and vanilla, snickerdoodles are packed with flavor. Now here's where snickerdoodle lovers divide: do you like 'em puffy or flat and crisp? More

Valentine's Day always makes me notice all the gluten-filled food I can't eat. Someone brings cupcakes to work or heart-shaped homemade fudge studded with nuts or—you get the point, it's rough. Anyone else have a day where they're bombarded with foods they can't eat? Here's a chocolate recipe that fellow gluten-intolerant folks can enjoy. More

Baking with peanut butter forces me to slow down enough to enjoy its light, nutty flavor. In this recipe, brown rice flour subtly enhances that nuttiness and dark brown sugar brings out the natural sweetness of the peanuts. More