​Gluten-free desserts should be just as thrilling, delicious, and fun to eat as any other. Many desserts—like ice cream, flan, and mousse—are naturally gluten-free, and there are plenty of those below. But for cakes, cookies, and more, we often have to turn to alternative flours to replace the traditional wheat-based ingredients. Which is why it’s a good thing that grocery stores these days are bursting with all kinds of grain-free flours such as almond, coconut, and buckwheat—not to mention gluten-free flour blends that can be used as a substitute for almost any baking recipe. Several of the recipes below use glutinous rice flour, a staple of East and Southeast Asian cooking that makes all kinds of tempting treats (mochi among them).. Jump ahead. Chocolate gluten-free desserts. Fruity gluten-free desserts. Frozen gluten-free desserts. Gluten-free cookies, bars, and small bites. Creamy and custardy gluten-free desserts. Gluten-free cakes. We’ve rounded up our favorite gluten-free desserts, designed without any substitutes. Expect creamy classics (fruit-topped sundaes and rice pudding), small bites (mochi blondies and chocolate chip oat cookies), and showstopping cakes for birthdays or any special occasion—even if that special occasion is that it’s 9 p.m. on a Tuesday, and you’re craving something sweet.  

​Welcome to Deep Dish, a weekly roundup of food and entertainment news. Last time we uncovered Sam Smith’s secret food Instagram.. Marketing has gotten weirder. Movies used to be promoted with, I don’t know, billboards or whatever. Now, A24 is opening up wedding chapels for the new Zendaya vehicle. Did you see the Brat credit cards? Did you get one? David, the protein bar company, is sending people vibrators—I would have killed to listen in on that marketing pitch.. Spectacle, stunt, embarrassment, and entertainment have all become enmeshed in this new, dystopian advertising landscape. That’s why I was more than a little suspicious when an oddly robotic McDonald’s CEO gingerly took a minuscule nibble of the company’s newest burger which he kept referring to as a “product.” Could this decidedly weird video somehow be some kind of 3D chess, outrage bait marketing ploy? More on that in a bit.. Also this week: Keith Lee, the influencer known for taste-testing local gems, invests in his first restaurant (and it’s not what you’d expect); RFK Jr. is coming for your Dunkin’ and, naturally, Bostonians are not thrilled; and we take a look at the free grocery store in Atlanta that may serve as a model for Mamdani’s team in New York.. The CEOs Are Being Weird Again. Chris Kempczinski, CEO of McDonald’s, took to social media to taste the company’s new “product,” as he called it: the Big Arch. The new burger has sesame seeds and poppy seeds on the bun and…. Whatever, I don’t care. The point is this guy had potentially never eaten a burger in his life, and the tiny bite he took inspired heaps of backlash from commenters who caught on to his perceived reticence to try his own product.. It wasn’t long before other brands seized the opportunity to dunk on Chris and McDonald’s. Burger King CEO Josh Kobza took a hearty bite of a BK burger. Wendy’s got in on it. I guess the A&W CEO also jumped in too? Burgermogging around every corner. Some on the internet were quick to point out that Kempczinski’s weird video may have in fact been a marketing ploy all along. One commentator referred to it as “obviously a viral marketing psyop,” and intentional or not, that’s exactly what it turned into. —Sam Stone, staff writer. Keith Lee Enters His Restaurant Investing Era. Perhaps you know Keith Lee from TikTok, where he garnered more than 17 million followers for his front-facing videos in which he tries food from restaurants beloved by locals. His audience is so loyal that a single Keith Lee video can change the fate of an entire restaurant. Now, Lee takes on a new title: restaurant investor. He’s now an investor in Brooklyn Dumpling Shop, which has locations across the US and Canada.. In an interview, Lee assured me that investing in restaurants was not a conflict of interest as it applies to his restaurant reviews. “I will always give my honest opinion,” he says. Even if that means giving a bad review to a Brooklyn Dumpl  

​This vegan chili recipe is a meatless version of the weeknight classic that packs a wealth of comfort and flavor. In place of the usual ground meat, a plethora of beans steps in to provide bulk, making the soup seem just as hearty as the original. You can use three cans of any bean of your choice here: chickpeas, kidney beans, white beans, black beans, pinto beans—the world is your oyster.. And to make up for the beefy, braised flavors that meat provides, cocoa powder (an ingredient commonly used in chili con carne) provides bittersweet depth. Mingling with bell peppers, chipotle chiles (three or four, depending on how far you want to push the spiciness), and smoky-bright paprika, the lot creates a stick-to-your-ribs chili that packs a punch. Top your bowl with anything your heart desires: sliced onion, shredded vegan cheese, vegan sour cream, jalapeño slices, cilantro, cornbread, and tortilla chips would all make welcomed additions. You can stash any leftovers in an airtight container; it only gets better the next day.  

​Los Angeles restaurants have had a brutal year. The 2025 wildfires tore through entire neighborhoods, destroying businesses and displacing tens of thousands. Then, last summer, LA became the first major US city to face large-scale ICE raids, stoking fear among undocumented immigrants and disrupting the restaurant workforce.. It’s no surprise that more than 100 restaurants closed last year. “I’m worried about whether we can make all of our tortillas today, because some people are afraid to come in to work,” says Sherry Mandell of Tehachapi Grain Project, a farm north of the city preserving drought-tolerant heritage grains.. Into this landscape, Noma—one of the world’s most influential restaurants—arrived to prepare for a four-month residency in Silver Lake this spring. For a city still reeling, some say the timing feels complicated.. The local restaurant industry has largely embraced Noma with open arms. “It’s a nice flex for Los Angeles to have people interested in the city and what we do here,” says Brian Dunsmoor, chef-owner of the acclaimed live-fire restaurant Dunsmoor. But some in the food world, including producers tapped to supply ingredients for Noma’s test kitchen, voice frustration around the restaurant’s tight-lipped approach, sourcing practices, and most obviously, the $1,500 price tag.. As the discourse continues on social media, others have resurfaced controversy spanning at least a few years. For instance, in recent weeks, the restaurant’s former director of fermentation, Jason Ignacio White, on social media alleged physical abuse and the exploitation of interns by Noma founder René Redzepi and his management team.. This is not the first time Noma has been accused of being a toxic workplace. In 2022, Redzepi opened up about undergoing intensive therapy to make amends for his bullying behavior. In 2023, the New York Times reported about “a code of loyalty among Noma alumni [that] makes it impossible for workers to speak out about working conditions, sexual harassment and other problems.” Bon Appétit has not verified the new allegations. In a promotional video on Instagram which drew ire from commenters, Noma addressed the accusations in a pinned comment, writing, in part, “these claims do not reflect the workplace Noma is today.”. Controversy aside, at LA farmers markets, inside restaurants, during food deliveries, the Noma residency is all anyone can talk about.. Industry insiders have spoken of intermittent communication from Noma buyers and have alluded to them pitting farmers against each other in pursuit of better prices. Most of the folks I spoke to for this story said cost would likely prohibit them from eating at Noma L.A.. Still, for a restaurant of Noma’s caliber to choose Los Angeles—even temporarily—brings global attention to the city and raises the stakes for everyone working here.. To Oliver Woolley, the third-generation rancher behind the pig-and-beef farm Peads & Barnetts, that attention feels imp  

​What we love: For under $15, the Cuisinart Garlic Press punches way above its weight. It’s not fancy—and it’s definitely not engineered to the degree that the Männkitchen is—but it gets the job done. The rubberized handles mean it’s comfortable to hold and maneuver, even with smaller hands, and it doesn’t tire you out after a few cloves. If you just want to occasionally skip the knife and avoid garlic-scented fingertips, this little press is a reliable sidekick.. What we don’t love: The garlic chamber is on the small side, so you’ll need to work in batches if you’re prepping for a crowd. And while it handles peeled cloves pretty well, it struggles with unpeeled garlic and thicker cloves that don’t fit neatly in the chamber.. How I tested these garlic presses. I got my hands on a bunch of garlic presses and put them to work—pressing peeled and unpeeled cloves, cleaning out the chamber (and stubborn bits of stuck garlic), and seeing how much hand strength each one required.. I paid extra attention to how comfy they were to hold, how easy they were to clean, and whether the garlic came out nicely minced or in sad little chunks. I also tapped pro chef Yumna Jawad for her take on what makes a garlic press actually worth using.. Other garlic presses we liked. KitchenAid Classic Garlic Press. KitchenAid. Classic Garlic Press. $17 $15 (12% off). Amazon. What I love most about this press is the removable stainless steel basket, which makes all the difference. Once you’re done pressing, just pop the basket out and rinse it under warm water—no need to jab at clogged holes with a toothpick or deal with stuck-on bits. The fact that it pops all the way out rather than remaining hinged makes it much easier to get everything clean.