Toasting improves coconut in every way. Need proof? Try it on chocolate cake. Next up, salads. By Charles Perry

Figs are ripe for sensuous cinema in 'Women in Love' and a tart with custard and crystallized ginger too. By David Latt

Cherries, sweet and sour, lend themselves to desserts and refrigerator pickles. By Martha Rose Shulman

Portland gets its props as an early pioneer in the sustainable-organic-seasonal food movement. By Susie Norris

In the Philippines, water buffalo milk is on the wane but still the heart of traditional confections. By Robyn Eckhardt and David Hagerman

Chef Robert Wemischner's new book is geared to the serious pastry-chef wannabe. By Tim Fischer

The citrus lends itself to a layer cake that uses every part of the fruit for a super-orange dessert. By Charles Perry

A rich shortbread and a sticky-chewy filling make an irresistible Chinese New Year treat. By Sandra Wu

These triple-threat cookies -- made with brown butter, bacon and sage -- fit anywhere on a holiday table. By Sandra Wu

These new holiday cookbooks are a delight, with easy-to-follow recipes from experienced and new authors. By Tim Fischer

Honey has its limits -- but flavor isn't one of them. Picking the right jar for the right dish is the trick. By Martha Rose Shulman

Give the tired brown pie a rest this Thanksgiving. Start with fresh puree, then try a tart or spice cake. By Susie Norris

Review: Rose Beranbaum, author of 'The Cake Bible,' reaches heavenly heights. By Tim Fischer