Dessert

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

We're ~in love~ with these unique chocolates from Detroit that come in flavors like sticky bun.

In a world full of mint chip ice creams, this one is tops.

Stephen McCarty wanted to climb mountains and stare at trees, but vegan cheesecake made him famous instead.

The beloved Australian candy-cookie has finally landed in the U.S.

All the decadence and comfort of a pie, with a third of the effort

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

There's not one, but two new types of cookies this year, so 2017 isn't total garbage.

Sugar is still in your future.

Swap the water with coffee, and more genius ways to one-up Betty Crocker. Sorry, Betty. Still love ya.

The hermit has been a cookie of its times: able to survive without refrigeration and to change with American households and taste.

Everyone has foods that take them on mental journeys. The best thing of all is that there is room at the table for them all.

Give it up for the spritz.

You can create a variety of shapes and colors with a cookie press. We love OXO’s cookie press for this recipe since it has sturdy metal plates and all the parts unscrew easily for cleaning.

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.

What could be better than a superfood in candy form?

He's not really driving after all, right?

Making your homemade candies turn all kinds of cool colors is as easy as following a formula.