Cinnamon

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

The warming spices of chai flavor this fruity smoothie.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

One of the most important steps in making custard is making sure the sugar is fully dissolved into the yolks. Be sure to beat them together until pale yellow ribbons form, since the sugar acts as a shield for the yolks, preventing them from curdling when you add the hot cream.

This addictive sauce is also incredible with beignets or ice cream.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

Traditionally, punch is made with some kind of spice element. We satisfied that requirement with this tea-infused vermouth, which was a real game changer for us.

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.

Our ultimate version of this breakfast classic combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.