Dessert
Diamond Cardamom Sparkle Cookies
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Nik Sharma’s Formula for a Better Chocolate Bread Pudding
Miso and coffee punch up the flavor in this superlative chocolate bread pudding.
Chocolate Miso Bread Pudding
In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.
It’s Time to Pour a Whole Bottle of Wine Into Your Dessert
Dousing the world’s most aromatic fruit with spiced rosé and then piling it into this impressive, glossy tart is a project that conjures some much-needed holiday magic.
Grated Shortbread Bars With Rose Jam
These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.
Why We’re Obsessed With Chewy Brownies—and How to Finally Make Them
Why are we obsessed with them? How do we recreate them? And do they even exist in the first place?
Salted Miso Brownies
A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.
Malted “Forever” Brownies
The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.
A Pastry Chef’s Guide to Baking on a Budget
Nobody knows how to control costs like a professional chef. Here, the owner of Savannah’s Back in the Day Bakery breaks down how to bake without breaking the bank.
Quince and Almond Tart With Rosé
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Why You Should Crumple Your Parchment Before You Use It
This quick trick puts parchment in its place, which is good for your cakes, your cookies, and yes, your Thanksgiving pies.
Extra Can of Cranberry Sauce? Make This Post-Thanksgiving Snack Cake
What else is there to do on Black Friday but shop online and eat cake?
Hot Tip: For a Pumpkin Pie That Doesn’t Crack, Let It Cool in the Oven
Sure, you could cover an unsightly fissure with a heap of whipped cream. But you could also just not have to deal with a crack in the first place.
What Your Thanksgiving Desserts Really Want: Angostura Whipped Cream
A few dashes of Angostura bitters gives whipped cream well-rounded spice that’s perfectly suited for pumpkin pie.
Caramelized Honey Pumpkin Pie
Browned butter, caramelized honey, warm spices, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Cranberry-Orange Snacking Cake
This simple snacking cake could be breakfast—or an afternoon pick-me-up. It’s a great way to put any lingering cans of cranberry sauce to good use.
These 3 Pie Pros Will Help You Make Better Pie This Thanksgiving
We hosted a roundtable with Lauren Ko, Erin Jeanne McDowell, and Ken Haedrich, authors of a crop of new pie cookbooks, about how to make the most of pie season.
Judy Kim’s New Pear Tart Is the Prettiest, Flakiest, Easiest Thanksgiving Dessert
In this simple fruit-forward dessert, the flavor (and impressive aesthetic) is all about the pears.
Baked Chocolate Tofu Cheesecake
This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.
This Easy Coconut Macaroon Crust Will Improve Any Tart
A better press-in crust with none of the crumbly letdown.