Dessert

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

We went on a bender of squidgy, gelatinous bears, rings, frogs, fruits, and feet to make sure you wouldn't suffer a case of bad gummy belly this Halloween

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.

From actual bears to every kid's favorite Halloween get, the sweet, chewy history of the gummy bear

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

BA's Julia Kramer takes a candy-making class from the mad scientist of Portland, Oregon's sweets scene—and sneaks away with a few of her trade secrets

A cake doesn't have to be batter and frosting alone. We chatted with our test kitchen to get their 7 tips on making your cakes taste—and look—even better

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.

Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.

It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.