Dessert

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

This apple cake is the poster child for fall.

A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.

With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.

This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Silky filling, flaky crust, a whisper of spice: This is pumpkin pie done right.

Warm, cozy, and plush—and the cream cheese frosting doesn’t hurt.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).

Pastry chefs are going all in on maize.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

Crisp through the center, these honey-oat cookies mimic a classic British packaged treat.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

Claire Saffitz’s cardamom- and cider-spiked apple pie will rival any bakery version.

In a blind taste test, there was one clear winner.

One technique will give you foolproof, flaky pie crust every time.