Matcha Glaze
2.5
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Photo by Joseph De Leo, Food Styling by Lillian Chou
This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you’d like an assortment of flavors.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Fluffier, fresher, and fancier than anything from a tub or can.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.