Make ghost mochi cookies that everyone will love this Halloween. These vegan and gluten-free cookies come together in one bowl with simple pantry ingredients. Each bite tastes soft, chewy, and slightly crisp on the edges. You can add your favorite mix-ins like chocolate chips, blueberries, or nuts to make them your own. Bake them fresh, let them cool on a wire rack, and enjoy a not-too-sweet treat that feels playful, cozy, and full of childhood joy.

Bring fall’s favorite drink, pumpkin spice latte, to your cookie table with these soft and lightly spiced Pumpkin Spice Latte Cookies. Made with real pumpkin puree, warm cinnamon, and a creamy mascarpone-whipped cream frosting, these delicious cookies are not too sweet, perfectly cozy, and easy to make for autumn gatherings and holiday parties. Like a warm sweater and hug with each bite, you might want to make these year-round, though we wait all year to make them!

Did you know you can make 2-ingredient cookies and pancakes with just ice cream and glutinous rice flour? This quick and easy recipe works for both chewy cookies and fluffy gluten-free pancakes—perfect for creative snacking. Customize with your favorite ice cream flavors, add baking powder for extra fluff, and enjoy endless variations from matcha to cookies-and-cream.

Discover the truth about China’s viral “stretchy yogurt” trend taking over TikTok and Instagram. Spoiler: most so-called stretchy yogurts, like Mamie’s in NYC, aren’t really stretchy at all—they’re just thick, creamy, and silky yogurts that have been cleverly marketed. In this article, bestselling cookbook author and recipe developer Kat Lieu breaks down why Mamie’s stretchy yogurt doesn’t bounce like mochi or pull like melted cheese, explains the food science behind true stretchiness (hint: tapioca starch), and shares an easy 3-ingredient homemade stretchy yogurt recipe you can make right in your kitchen. Perfect for yogurt lovers, food trend chasers, and anyone curious about Asian snacks, Kat’s DIY stretchy yogurt is fun, kid-friendly, and actually pulls and stretches. Learn how to make authentic stretchy yogurt at home with milk, Greek yogurt, and tapioca starch—vegan swaps included.

If you love classic banana pudding but want something lighter, fresher, and with a tropical twist, this coconut lime banana pudding is for you. Inspired by the comforting Southern dessert and reimagined with Asian flavors, this version skips boxed pudding mixes and overly sweet wafers. Instead, it uses real lime juice, coconut milk, and Lotus Biscoff cookies for layers of tangy, creamy, and caramelized flavor.

Bake this airy pandan chiffon cake, a pillowy family recipe passed down for generations. Perfect for birthdays, tea, or any celebration.

Make the viral Dubai chocolate cookies at home with this easy recipe! These not-too-sweet cookies are rich, fudgy, vegan, and gluten-free, made with mochiko, cocoa, pistachios, and your choice of cornflakes or kataifi for crunch.

These easy, one bowl vegan miso chocolate cookies are gluten-free, chewy on the inside, crisp on the edges, and perfectly balanced with a touch of savory umami. A simple recipe made with red miso, cocoa, and dairy-free chocolate chips, it is ideal for holiday cookie boxes, bake sales, or anytime you need a not-too-sweet treat.

Discover a smoky, savory twist on the classic burnt Basque cheesecake made with SPAM. Inspired by Hong Kong chiffon cakes and Jinhua ham mooncakes, this creamy, custardy cheesecake is not too sweet, easy to make in a blender, and unforgettable.

Turn milk bread into an adorable Labubu-inspired toast with just 4 ingredients.

These Ube Mochi Crinkle Cookies are chewy, coconutty, lavender-hued, and made with Trader Joe’s Ube Mochi Pancake & Waffle Mix. Just 4 ingredients, naturally vegan and gluten-free!

These ube crinkle cookies are a showstopper—crispy on the outside, soft and tender inside, with vibrant purple color and sweet nutty flavor. Made with ube halaya, miso, and lemon zest, they’re easy to make, not too sweet, and perfect for holiday cookie boxes or potlucks.

Give classic Rice Krispies treats a vibrant Filipino twist with ube extract, ube halaya, and a hint of red miso for balance. These no-bake bars are chewy, colorful, and irresistibly flavorful. They are perfect for quick desserts, potlucks, and summer snacking, or anytime you’re in need of something comforting and not too sweet.

These crispy, juicy air fryer Taiwanese popcorn chicken wings are packed with bold, peppery flavor and fragrant basil—just like the beloved street food, but no need to deep fry with buckets of oil. Marinate, coat, air fry, and shake with seasoning for an irresistible snack or appetizer.

These bold, Asian-inspired chocolate chip cookies feature a surprising twist—fish sauce! Balanced with brown sugar, dark chocolate, sesame seeds, and sea salt, this umami-packed cookie recipe is sweet, savory, and unforgettable.

Looking for an easy, elegant, no-bake dessert? This small batch Matcha Tiramisu is creamy, egg-free, and layered with matcha-soaked ladyfingers and whipped mascarpone filling. Ready in just 15 minutes, it’s the perfect not-too-sweet treat for matcha lovers and beginner bakers alike!

This easy Chocolate Mochi Bread recipe is gluten-free, tender, chewy, and packed with chocolatey goodness. Made with tapioca starch and glutinous rice flour, these soft mochi bites come together quickly and are perfect for cozy snacks or fun baking with kids.

Make this easy no-churn mango sticky rice ice cream at home—no ice cream maker needed! Inspired by the classic Thai dessert khao niao mamuang, this creamy, gluten-free treat blends coconut milk, sweet rice, and ripe mango for a refreshing tropical dessert. Perfect for summer, and beginner-friendly using only a blender and pantry staples.

These double chocolate chip cookies are everything: rich, melty, quick to whip up, and unforgettable. They straddle the line between cookie and brownie, with a deep chocolate flavor, a touch of tang from apple cider vinegar, and a savory kick from black miso that adds pure magic. They’re not too sweet, which makes them perfect for whenever you need a pick-me-up. I love topping them with sea salt flakes—and sometimes sesame seeds, dried cherries, or chopped walnuts for extra flair. Make a dozen now, freeze a few for later, and enjoy warm cookies whenever the craving hits.

Discover the ultimate Chili Crisp Peanut Butter Cookie recipe by James Beard-nominated pastry chef Clarice Lam. These chewy cookies blend sweet, nutty peanut butter with the bold, spicy umami kick of Lao Gan Ma chili crisp, inspired by the flavors of cold spicy peanut noodles. Perfect for adventurous snackers and spice lovers, this unique cookie recipe is easy to make, with rich molasses notes from dark brown sugar and a chewy center. Chill the dough overnight for best results and enjoy a modern Asian twist on a classic favorite. Great for pairing with takeout or sharing with fellow chili crisp fans!