Dessert

When adding the caramel to the popcorn and peanuts, work quickly and thoroughly to coat the other ingredients before it hardens.

Delicious alongside the buttermilk panna cotta, these nutty shortbreads can hold their own on any cookie plate.

Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.

Served warm, these not-too-sweet brownies beg to go a la mode.

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.

Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

Popcorn was just the start: A history of movie-theater snacks, from the red-licorice war of the 1920s to "When Harry Met Salad"

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

The secret to perfectly crunchy granola? An egg white.

This lightly sweetened, crepe-like dessert is a great way to end any meal, be it breakfast, lunch, or dinner. It's delicious with crème fraîche or vanilla ice cream.

Don't worry about getting too much color on your pears--they will gain more caramel flavor the market they go. This unusual dessert is a play on flavors--savory alongside sweet--and textures.

Tarte Tatin meets ginger-bread cake in this pretty upside-down dessert.

Crunchy, nutty, chocolate-y goodness.

The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.

This chocolate cake has no outer frosting, but the filling is so rich you won't miss it. Chopping the pecans finely helps keep the layers even when frosted.

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.

Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (no added sugar). Just stir in the salt and almond extract and it's recipe-ready for the bread pudding.