David recounts the troubles, frustration, and utter exasperation of learning family recipes from his mother, a true demon in the kitchen.

Remember your mom telling you “Pretty is as pretty does…”? This lovely elixir knows no distinction–it’s just pretty through and through.

• 5 M
• 5 M
• 56

When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.

• 25 M
• 7 D, 4 H
• 44

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

• 30 M
• 1 H, 45 M
• 9

Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these are the real deal.

• 40 M
• 1 H
• 51

Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.

• 30 M
• 1 H, 30 M
• 22

We’re bewitched, thanks to this aged cookie dough–yes, aged COOKIE DOUGH–that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

• 15 M
• 1 D, 12 H
• 250

Buttery, rich cake is ribboned with a marmalade layer, steeped in a blood orange syrup, and topped with a light orange glaze. What more could you want?

• 1 H
• 2 H
• 6

David comes to understand that for some, corned beef hash is about far more than mere sustenance.

• Quick Glance
• 15 M
• 45 M
• 47

Dense, rich, and flourless, this gluten-free cake is a fave among the Portuguese, as well as anyone who’s ever tried it. It gets its unforgettable taste from a combination of almonds, lemon zest, cinnamon, and vanilla.

• 30 M
• 1 H, 15 M
• 46

If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.

• 15 M
• 2 H
• 68

Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.

• 20 M
• 55 M
• 261

The only reason why David Leite watches the Super Bowl. And it ain’t for the commercials.

Being a supertaster ain’t all that it’s cracked up to be—especially if you still have to eat your broccoli. David explains and complains.