Dessert
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.
A Lemony Cranberry Pie For a Brighter Thanksgiving
This fruit-studded riff on chess pie might not look like all of the cinnamon-laced desserts on your Thanksgiving table, but that’s kind of the point. With a refreshing tang and a lip-puckering bite, this pie may even steal the show.
How This Diwali Sweet Became My Thanksgiving Tradition, Too
These pistachio-date balls are nutty, fudgy, and easy to send in a care package if you're celebrating Diwali—or Thanksgiving—away from your loved ones.
Khajur Ladu (Date, Pistachio, and Almond Morsels)
These date balls, which I make each year for Diwali, are nutty and fudgy—without any chocolate. In years when the celebrations for Diwali and Thanksgiving are close together, I like to make a double batch to add to our Thanksgiving spread. They fit right in.
This Thanksgiving Calls for Mini Pie Pans
Even if your holiday gathering is scaled back this year, you don't have to choose between pumpkin and pecan.
Kolar Pitha
Traditionally these banana fritters are sweetened with a syrup made from gur or jaggery, which gives them a musky aroma and a dark brown color. This version uses maple syrup, which hits many of the same notes as those sweeteners. These fritters are fluffy and tender on the inside, crispy and craggy on the outside.