Baking

With any luck, these will be the softest rolls you ever make.

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

This cake is a breeze for bakers of all levels.

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Stacks on stacks on stacks.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

Yesss! And you can even use store-bought jam if you want.

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.

Meet the 2017 dessert of the year, from Tartine Manufactory in San Francisco.

Trust us: This simple berry-studded cake recipe is a real keeper.

These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

Caramel-peach perfection.

These three-ingredient biscuits work with any cobbler.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

This tart recipe is the adult version of the toaster snack you loved as a kid but with a lot less sugar.

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Trust us, saffron oil sounds a lot fancier than it really is to make.