Baking

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon.