Dessert
The Best Pie Pan for Sweet Pie, Savory Pie, and Maybe Even a Quiche
We tested pie pans made of glass, metal, and ceramic, and found the most durable and versatile options.
By Yossy Arefi and Rebecca Firkser
How to Make a Swiss Roll That Doesn’t Crack
With our how-to and new recipe, learn how to make a Swiss roll, stress-free.
By Shilpa Uskokovic
How to Pick the Perfect Pan for Your Preferred Brownie Texture
We tested so many pans to find the right one for your brownies, whether you like them chewy, cakey, fudgy, or somewhere in between.
By Caroline Lange
This No-Cook Pastry Cream Comes Together in Less Than 10 Minutes
There’s no whisking or tempering involved, and the ingredients don’t even have to come to room temperature.
By Genevieve Yam
Lemon Bars
Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.
By The Gourmet Test Kitchen
Fluffy Chiffon Cake
You can think of the chiffon cake as angel food cake’s even fluffier cousin.
By Elizabeth Prueitt and Chad Robertson
Fudgy Brownies
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
By Melissa Weller
A Very Dramatic Crepe Cake
For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.
By Vallery Lomas
Easy No-Cook Pastry Cream
This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.
By Vallery Lomas
Puff Puff
As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.
By Kwame Onwuachi
Chocolate Chip Cookies
This classic chocolate chip cookie recipe produces tender cookies with crisp, golden edges and tons of buttery, chocolaty flavor.
By Carla Rollins
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33 Coffee Cake Recipes for Crumb Lovers and Fruit Fanatics
Serve these simple cakes at brunch or keep them around for snacking all week long.
By The Editors of Epicurious
Original New York Cheesecake
Our best cheesecake recipe turns out a remarkably rich, tangy, smooth, and creamy dessert.
By Alan Rosen and Beth Allen
This Iconic Vietnamese Cake Is Bouncy, Flavorful, and Gluten-Free
The pandan-scented dessert is like one big, green honeycomb.
By Kat Lieu
One-Pot Honeycomb Cake
On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.
By Kat Lieu
Here's Why I Make All My Ice Cream Sandwiches With These British Cookies
Bye-bye, rock-solid chocolate chip cookies.
By Rebecca Firkser
Summer's Best Strawberries Deserve the Fraisier Cake Treatment
At its simplest, fraisier cake is, essentially, one big sandwich of the reddest, ripest strawberries you can find.
By Genevieve Yam
This KitchenAid Attachment Is Your Key To Fun Summer Drinks
With the shaved ice attachment, watermelon slushes are in your future—all summer long.
By Emily Farris
Fraisier (Strawberry Cream Cake)
Strawberries and cream, but make it fancy (and in a cake).
By Eric Kayser
Joconde Cake
This joconde cake is nutty and rich but still light as a sponge cake should be.
By Zoë François