Baking

Our testers universally loved this quick bread that’s gluten-free, dairy-free, and paleo friendly. And no one will ever know the difference. Swear.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

Pumpkin waffles with a secret ingredient that adds flavor and creates a lighter, crispier texture. Then you top ’em with maple whipped cream.

An irresistible and tender, sweet and creamy, loaf of fall goodness. A slice of apple cinnamon bread a day, isn’t that what they say?

A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot of caramely apple goodness atop a buttery crust.

Crisp-on-the-edge, gooey-in-the-middle, stuffed-full-of-chocolate, and gluten-free through and through, these cookies are perfection.

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

A quick, healthy, vegan, fruit and nut-filled snack. Not too sweet but still good when you’re craving something less granola and more like dessert.

“This was beyond the best carrot cake I have ever had.” That’s what we’re hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.