Dessert

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.

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

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

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.

A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

This fill-in-the-blank, easy-going galette is here for your crisp fall apples or pears.

We mean it—any berry! This galette is as straightforward as it gets.

This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed.

Does it seem like everyone you know is making Andy’s tomato galette?