Dessert

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.

We tasted over 70 mail order Thanksgiving pies to help you find the perfect one.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

You can also bake this candy bar of a tart in an 8x8" pan, but whatever you do, toast those nuts.

Dates get even more Middle Eastern, dunked in tahini.

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

We went on a bender of squidgy, gelatinous bears, rings, frogs, fruits, and feet to make sure you wouldn't suffer a case of bad gummy belly this Halloween

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.