Dessert

From actual bears to every kid's favorite Halloween get, the sweet, chewy history of the gummy bear

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

BA's Julia Kramer takes a candy-making class from the mad scientist of Portland, Oregon's sweets scene—and sneaks away with a few of her trade secrets

A cake doesn't have to be batter and frosting alone. We chatted with our test kitchen to get their 7 tips on making your cakes taste—and look—even better

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.

Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.

It’s just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

The caramelized milk jam makes for a decadent little sandwich, but these cookies from Måurice Luncheonette are amazingly good simply eaten on their own.

It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

Move over, cookie dough! Boutique ice cream takes America by storm.

Whipping up homemade ice cream can be tricky. These are the common ice cream mistakes to avoid, from overfilling the machine to not being patient

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

There's no need to turn the oven on to make these couldn't-be-simpler birthday cakes.

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.