Dessert

My 2020 resolution is to eat more mochi, HBU? 

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it. 

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.

Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!).

Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing. 

They have to look as good as they taste.

Monkey bread, pretzels, easy cakes, and more ways to let the stand mixer do the work. Your arms deserve a break.

The BA Test Kitchen quells all your holiday anxieties.

The recipe on the back of the can was considered the gold standard. And then it changed. 

Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.

Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.

These rye cookies are something like gingerbread, but softer and way more delicious.

If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.

A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

Here's how Brad Leone and Claire Saffitz came up with the pie that has it all.

This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.

It’s delicious. It’s epic. It makes all your nostalgic diner dreams come true. 

Turkey whomst?