Serves 6

You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.

Serves 10 to 12

Do not use all-purpose flour. Our tasters unflatteringly compared a cake made with it to Wonder Bread. If your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper).

Serves 8

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

Serves 10 to 12

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

Serves 8 to 10

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

Serves 8

You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.

Makes 10 buttercups

Note that while 99 percent of our recipes call for large eggs, medium eggs are called for here.

Serves 6 to 8

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

Makes about 2 quarts, serving 4 to 6

Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.

MAKES TWELVE 4-INCH BURGERS

Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.