Dessert

We gave classic Linzer cookies a makeover with spiced brown butter. Learn the technique for making and shaping picture-perfect cookies at home.

Why burn a log when you can bake a cake that looks like one? Outdo yourself with our outrageous bûche de Noël.

It’s great to learn how to properly make a pastry cream. It’s even more fun to dye it in a rainbow of colors before consuming it in this fun rainbow cake recipe.

Rugelach are a classic holiday cookie, no matter how you slice it. Here's how to get precise, perfect portions, every time.

It's official: This show-stopping no-bake chocolate cream pie is the dessert of the season.

This simple trick for turning stew into pie has us wondering what we've been doing all our lives.

Pumpkin pie isn't hard to make… or is it? From a cracked custard to soggy crust, here are all the ways you can screw it up (or not).

Why is it so hard to remove the first piece of pie without it turning into a crumbly, sticky mess? We got to the bottom of this mystery: Here's how to achieve the perfect first slice, every time.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

This holiday dessert will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table, guaranteed.

Gluten-free but clearly not vegan, for whoever’s keeping track.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

This inspired spin on the classic rainbow cookie could make any gingerbread man cry.

The dramatic two-tone look takes a little frosting finesse but isn’t hard to achieve.

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

Make any kind of shape you’d like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.

The butter cookie recipe you'll come back to year after year. Pro tip: Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.

It's time to rethink the most important dessert of the year.

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Kids love chocolate, right? Here's what happened when we fed children fancy artisan chocolate bars for Halloween. (Spoiler alert: It was more trick than treat.)

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?