Dessert

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

Almost any fresh fruit (pears, apples, berries) can replace the figs.

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

You know what never goes out of style? Chocolate mousse.

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.

Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.

When can you have cookies for breakfast? When they're packed with oats and held together with bacon fat. Duh.

A good cake doughnut is chewy, tender, crackly—and entirely possible to make at home.

Homemade frosting is about 1000% better than the store-bought stuff. Make sure you knock it out of the park by avoiding these common mistakes.

Let's get some cupcakes up in here: These homemade icing and frosting recipes are what dreams are made of.

You know what never, ever goes out of style? Chocolate mousse.

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.