Tammori Petty, Recipe Tester

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.

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.

A rustic galette can be charmingly misshapen yet loses none of its appeal—and is unspeakably easier to make than pie. And it’s still impressive. Pretty easy math.

Just like the much-ballyhooed chocolate blackout cake from Ebinger’s in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich frosting.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait’ll you taste the bourbon glaze.

“An absolute knockout!” “Wowzers!” “Incredibly moist.” “Just like banana bread.” That’s what our tough-to-please recipe testers are saying about this recipe.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

Happiness can be found in this recipe that ended our search for the perfect small-batch chocolate chip cookie. Insanely perfect for when you need—need, not want—just a dozen.

How to explain these wine poached pears? “Divine elegance” comes to mind. Also, easy, vegan, dairy-free, gluten-free, healthy, and lovely.

Crumpets with butter. How very English. And how very enticing according to everyone who’s tried this authentic homemade version.