Dessert

You know how your mom says you "bring out the best in people?" Salt does that for sweets. (But actually.)

The only acceptable reason to use the drool-face emoji.

Pastry chef Natasha Pickowicz's strategy for decorating with turmeric, matcha, purple cabbage, and more

The idea of cutting and eating a pie on plates is so absurd when you consider the pie was already baked in a plate. It's single serve.

The molasses glaze is key.

At first, it was just a casual friendship. But after 48 hours, it turned into an all-consuming love.

This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.

Nutella pinwheels, quick slice-and-bake sandies, and more—all from the same cookie dough.

It might be the easiest, most crowd-pleasing cake ever.

Ooey, gooey, peanut butter-y perfection.

From pies and cakes to cookies and muffins, you'll never have to guess again.

IT WILL BE GLORIOUS.

Enough with the pie overload.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

Give this gluten-free, dairy-free dessert a seat at the table. (Not literally).

With a gingersnap cookie crust!

You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

Now all we need is a cup of eggnog.

For the clearest caramel and smoothest custard, we found that ceramic or glass baking dishes work best.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

You could also use dried tart cherries or whole dried figs in place of the cranberries.

A finely textured, surprisingly flavorful cookie that holds its shape well.

These delicate, cracker-thin cookies will make you crave hundreds of them.