Cinnamon

A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

These fall spice recipes are like a greatest hits album featuring cinnamon, nutmeg, ginger, cloves, and more.

Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.

This clever pour-over dessert proves that, yes, it will affogato.

Upgrade your morning coffee with these creative add-ins, courtesy of Lem Butler, 2016's US Barista Champion.

Because life is short and breakfast should be more like dessert.

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Is there anything that isn't made better by cinnamon? From braises to baked goods, these recipes all feature cinnamon as a starring ingredient.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit.

Pour in the root beer slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

This reader requested recipe is from the April 2003 issue (pictured above).

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.