Dessert

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

More leftover candy canes than you know what to do with? From DIY peppermint ice cream to candy truffles, here are some tasty ideas to get rid of them all.

The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

Holiday cookie decorating 101: Everything you know for cookies that look as good as they taste.

It starts with milling grain: A step-by-step guide showing how Chicago's Baker Miller Bakery makes pie.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Holiday treats aren't just about cookies anymore. They're also about candies that come in a dazzling array of colors and unusual flavor combinations.

What's the deal with all those scorpion candies anyway? Does anyone actually eat the scorpion? We investigate.

These deceptively simple lavender shortbread wreaths will rule your next cookie swap.

So easy a kid could do it. No, really, let your kid do it.

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule. Learn how to make brittle in this video.