Dessert

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.

This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

The best fruit pie, complete with a brown sugar streusel topping.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.

We sampled pints from Jeni’s, Trader Joe’s, Häagen-Dazs, and more.

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.

Froyo for one, made in a blender and topped with a crackly magic shell.

A splash of espresso or strong coffee makes this chocolaty dessert all the richer.

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

This velvety pound cake is versatile; serve it with ripe summer berries or a warm fruit compote.

Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.

Our ultimate version of the luxe chocolate-caramel bars.