Dessert

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

If the cake calisthenics required in most roll cake recipes give you anxiety, this chocolate Swiss roll recipe is for you.

Popular in Iowa, the sour cream and raisin pie was a longtime favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.

Destined to be your go-to chocolate pie recipe for any and all occasions.

For a classic custardy pie that packs a punch, reach for the vinegar.

This easy honey-tinged Basque cheesecake starts with cream that’s infused with bashed-up cardamom pods.

This maple-sweetened, wheat-free pumpkin pie is perfectly creamy with a toasty, comforting oat-flour crust.

These light-as-a-cloud vanilla meringue cookies are perfect for shipping and holiday gifting.

Bake this easy recipe into pies and tarts, or use it as a gluten-free alternative to classic sugar cookies.

These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

The most important part of this melon parfait is the melon jelly made from Piel de Sapo—an intensely fragrant melon—but you can use a similar green or orange melon instead.