Editor's Picks

Survivors have always faced sisyphean hurdles to escape abusers. Soaring rents, housing crisis and inflation are making it harder.

This recipe, developed by food scientist Jennifer Pallian, has a pared-back ratio of fat and sugar to flour and a higher proportion of liquid ingredients, which takes them into the muffin zone. The addition of oil makes for a pillowy, tender crumb. 

This recipe from food scientist Jennifer Pallian uses extra brown sugar and has a higher sugar-to-butter ratio. There's also no need to chill the dough before you bake, which—yay!—means faster cookies.

Fresh and faux options to deck the halls—and the doors—for the festive season.

This sophisticated take on the classic icebox cookie features rye flour, maraschino cherries and dark chocolate.