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Dessert

3-Minute Chocolate Cream Cheese Frosting

Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).

The Best Toaster Oven for Air Frying, Emergency Cookies (And, Duh, Good Toast)

These countertop cookers can take the place of a few other appliances—including your full-size oven. We tested more than a dozen popular models to find the best.

Lemon Icebox Pie

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

Lemon Chiffon Is Spring Transformed Into Cake

From ’90s Bon Appétit, it’s still a staff favorite.

This Chocolate Pie Was the Best Breakfast I’ve Had All Month

From Gourmet, this recipe has been a reader favorite for decades.

Chewy Glazed Lemon Cookies

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Masoub (Banana and Flatbread Pudding)

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

The Best Food Processor for All Your Kitchen Prep Tasks

Why spend all that time chopping when a good food processor can do it for you?

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Passion Fruit Olive Oil Cake

A plush olive oil cake swirled with tangy passion fruit curd.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Classic Thumbprint Cookies

With a buttery base and any-jam filling, these simple cookies can be customized to your whims.

Block Print Flower Cookies

These soft butter cookies are made with mooncake molds, reminiscent of block print stamps from Jaipur.

The Best Baking Sheets for Baking Cookies, Roasting Veggies, and So Much More

It’s one of the most useful and versatile items in your kitchen—and our top pick is super affordable.

Superb English Plum Pudding

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

Lemon Olive Oil Cake

With just six ingredients, this elegant olive oil cake asks so little and gives so much.
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