Dessert

If you need to bake the recipes for your rising and sun and moon signs, we understand.

It’s an architectural masterpiece—and it’s super easy to make.

Sweet and savory recipes to keep the doctor away, and then some.

And maaaaaybe I’ll share.

And even better, you won't have to wash your fine-mesh sieve. 

We can all thank my “freegan,” dumpster-diving, liberal-arts-school friends for this one. 

It’s rich, it’s sweet, it’s unapologetically over-the-top, even skeptics have a hard time turning down seconds.

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

Nobody—nobody!—likes a soggy pie crust. That’s where blind-baking comes in.

A dazzling chocolate pudding pie cloaked in voluminous whipped cream.

Incorporating Cheez-Its into the dough results in a toasty, buttery flavor that your friends will be able to identify as deliciousness, but not necessarily as cheesiness. (Trust us, we did a blind taste-test!)

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

When I’m shooting eight hours straight, I’m not eating a real lunch, but I am eating these gummies.

And it’s far from the sad, soggy number you (and your great aunt) might be familiar with.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.

These irresistible cookies from Ochre Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar. Yes, you need another chocolate chip cookie.

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

This Seattle scoop shop makes an exceedingly creamy version, with not an ice granule to be found.

Fruit + dough = the most forgiving dessert for non-bakers out there.

After four years, chef Brooks Headley is still making my favorite versions.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

It’s nutty, super creamy, and near-savory.

True story.