Devil's food cake mix is smoked while it's dry, then baked up as little cupcakes with dried cherries, and served with bourbon cherry sauce and almond cream.

Courtesy of CAO Bakery & Café in South Florida, these Cuban pastries are buttery, flakey, sweet and savory.

This recipe comes courtesy of The Culinary Institute of America.

Will fall officially here, Dawn Foods shares new tips and trends to take advantage of demand for seasonal flavors.

Courtesy of General Mills Foodservice, this recipe features walnuts, cranberries, golden raisins and a drizzle of honey syrup.

Product versatility is key – one product, with many applications. With our new Novel Grain Bread Base, create simple, baked delights with this dough conditioning product that delivers ease of use, freshness and extended shelf life. Your customer will value the “better for you” grains while indulging in new baked good favorites.

This recipe, courtesy of National Honey Board and Essen Bakery, is perfect for National Honey Month in September as well as Rosh Hashanah.

Take Nutella® on the go. Enhance your menu offering this Fall with baked goods topped with Nutella®.

A vibrant prickly pear yogurt mousse filling takes this croissant muffin to new heights.

Courtesy of DiAnoia’s Eatery in Pittsburgh, this recipe features a homemade bread shell filled with fresh gnocchi tossed in a Sorrento style red sauce and topped with mozzarella, pecorino Romano and basil.