Dessert

Including our favorite approach for cooking quinoa.

A seriously easy upside-down cake: under 10 ingredients, 1 pan, 1 mixing bowl.

It's never held a cake.

Why drink in monochrome when you can drink in technicolor?

We tested a lot of ooey gooey cakes to get to this masterpiece.

A baker pays tribute to her grandmother, Big Mama, who could tell a cake was done by smell alone.

This cake is a legendary (and delicious) Depression-era mistake.

Puppy chow, sloppy Joes, and one elaborate Jell-O mold.

One ex-vegan writer's review of Pressed Juicery's newest dessert.

*Well, for at least one guy.

Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.

Spelt flour has less gluten than all-purpose, which gives these cookies a light texture.

In a world full of mint chip ice creams, this one is tops.

The beloved Australian candy-cookie has finally landed in the U.S.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Sugar is still in your future.

Swap the water with coffee, and more genius ways to one-up Betty Crocker. Sorry, Betty. Still love ya.

The hermit has been a cookie of its times: able to survive without refrigeration and to change with American households and taste.

Give it up for the spritz.

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

He's not really driving after all, right?

Making your homemade candies turn all kinds of cool colors is as easy as following a formula.

Rum cures all.