After McNuggets were introduced in 1979, franchisees couldn't get enough of them and demanded another hot product to sell.

A nationwide chicken shortage left some franchises without McNuggets, so McDonald's chef René Arend created a fast, affordable alternative.

The design for the McRib used new technology to create a "restructured meat product" developed by Richard Mandigo at the University of Nebraska, NPR reported.

Arend designed the McRib's shape to "look like a slab of ribs," and while the product is made with pork, it doesn't include any actual rib bones.

Made with boneless pork, barbecue sauce, onions, and pickles, the menu item sparked early interest from customers nationwide.

However, while customers showed up to try the McRib for the first time, not many returned for repeat visits, and it disappeared from menus in 1985.

That same year, McDonald's introduced a mini version of the sandwich, the McRib Jr.

The McRib found success as a limited-time offer. In 2007, McDonald's sold 30 million sandwiches, Maxim reported.

In 2008, devoted McRib fan Aaron Klein started the McRib Location website that used crowdsourced tips to help people find the sandwich at select locations nationwide.

"The McRib has been a beloved menu item at McDonald's since its inception nearly 40 years ago," Linda VanGosen, McDonald's vice president of menu innovation, said in a statement at the time.

"There's nothing quite like the taste of the McRib. To our customers, it's become more than a delicious, saucy moment … it's a season, and it's taking the internet by storm. That's why this year we're proud to serve the McRib nationwide for everyone to enjoy."

The launch proved successful and boosted sales that were declining amid the COVID-19 pandemic, Restaurant Business reported.

During the pandemic, chains including Burger King and KFC turned to nostalgia, offering customers familiar comforts during an uncertain time.

However, despite the hype, we were a bit underwhelmed.

The rectangular pork patty reminded us of the sausage McDonald's uses on its breakfast sandwiches, while the pickles and onions tasted crisp and fresh.

We enjoyed the toppings, but the sandwich was missing the barbecue flavor we expected — likely because it arrived with barely any sauce, unlike the much saucier McRibs seen online. This could've been a restaurant-specific error at the time, but we haven't been back to reorder it since.

But yet again, the sendoff didn't stick.

The McRib returned to menus in 2023, 2024, and 2025, continuing the long-running cycle of limited-time disappearances and comebacks.

However, unlike previous years, the McRib was only available in select cities in 2025.

After years of dramatic goodbyes and limited-time returns, McDonald's brought the polarizing pork sandwich back once again in 2026.

Starting on October 27 at select locations in cities including Los Angeles, Chicago, Miami, Atlanta, Philadelphia, and Dallas, fans can purchase a McRib for a limited time, the company told USA Today. Customers in other cities are encouraged to check their McDonald's app for availability.

Its latest comeback proves the McRib's strange staying power.

Every time it disappears, fans wonder whether this will finally be the last time — and head to their nearest location to try it for (possibly) the final time.

For each mix, I followed the recipe on the back of the box for the most basic pancakes and the fewest pancakes.

Many of the recipes required the same mix-to-water ratio, but one required oil, milk, and an egg. I cooked all the pancakes for 1 1/2 minutes on each side, using about half a tablespoon of butter to grease the pan as needed. I also used about a quarter-cup of batter for each pancake.

To keep things as fair as possible, I also served all the pancakes the same way, with a half-tablespoon of butter and a drizzle of Maine maple syrup.

The 32-ounce box cost $4.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup milk
• 1 tablespoon oil
• 1 egg

Pearl Milling Company has another complete buttermilk pancake mix that only requires adding water, but this kind requires a few extra steps.

After I mixed the ingredients, I noticed the batter was slightly thicker than the batter from other pancake mixes I've tried.

It took a little extra effort to remove all the clumps and make sure the egg was fully incorporated into the batter.

It looked almost cake-like in texture, and it turned a nice golden brown.

The texture was slightly stodgy and crumbly, but also a bit dry. The pancake had a nice, crispy outer layer, but it desperately needed butter and syrup to add some moisture.

The 32-ounce box cost $3.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup water

However, it was extremely easy to work out the clumps and create a smooth batter.

The pancake was slightly thinner than the others I made, even though I used the same amount of batter for each pancake.

It tasted like something I'd get in a diner, or even a frozen pancake you'd heat up in the microwave.

While the flavor on its own didn't blow me away, I thought it was a great vehicle for maple syrup and butter. It took me back to my childhood.

The 16-ounce bag cost $6.99, making it half the size and double the price of the other brands I tried. I also thought the packaging was beautifully designed and easy to reseal after each use.

Ingredients

• 3/4 cup mix
• 1/2 cup water

For a recipe that only required mixing the powdered pancake mix with water, it looked strikingly similar to the Pearl Milling Company buttermilk pancake mix, which also required an egg, milk, and oil.

The pancake puffed up slightly, becoming about an inch thick, which I thought was the perfect thickness.

The pancake had a good balance of flavor for a "just-add-water" pancake mix, and it is arguably the mix I would reach for again over the others, based on flavor.

However, for half the amount of pancake mix of the other boxes and at double the price, I couldn't say it was the best value compared to the others. I'm simply not convinced it's so much better that it warrants the higher price tag.

The 32-ounce box cost $3.59 at my local Stop & Shop in New York City, making it the cheapest brand I tried.

Ingredients

• 1 cup mix
• 2/3 cup water

It was a perfect balance between thick and runny, and it spread easily in the pan.

The pancakes were slightly thicker than the Hungry Jack-brand pancakes, but not as thick or cake-like as the Pearl Milling Company pancake.

The outside was crispy, but the pancakes themselves were still moist and slightly crumbly on the inside.

Not only did this pancake mix have great flavor and texture, but it was also the cheapest among the brands I tried. This is hands-down the brand I would purchase again.

Sommeliers work hard to curate thoughtful and interesting wine lists at restaurants. If you can get the wine at your grocery store or any retailer you frequent, skip it while you're out.

Dining out is a time to explore and discover something new. This can be a grape you've never had, a producer you've never heard of, or a wine from a new-to-you region.

Sure, you've had a Tuscan red wine, but have you had a red wine from Oltrepò Pavese made from pinot-noir grapes? At Italian restaurants, I always look out for bottles of La Genisia pinot.

Bordeaux is widely considered one of the finest wine regions in France, and Napa Valley reigns supreme in the US. So, it's no surprise that their wines often have price tags to match their elite status.

Instead, I always look for areas near these benchmark regions to expand my horizons and save a few bucks.

Just outside Bordeaux is a region called Cahors, which is known for making wines from the malbec grape. Crocus Wines is a reputable brand to try.

In terms of Napa alternatives, I tend to reach for bottles from the Anderson Valley in Mendocino. Classic producers include Goldeneye Winery and Husch Vineyards.

Ubiquitous, "comfort zone" white wines like chardonnay, sauvignon blanc, and pinot grigio tend to have cultlike followings.

If you're open to branching out and are in a white-wine rut, I say start by taking a closer look at the menu. For example, Italy has a treasure trove of "under the radar" varieties.

The country is home to over 1,000 native grape varieties, but my favorite Italian regions to look for on menus include Sicily, Collio, and Lugana.

Planeta and Monteleone are two of my favorite brands in Sicily. Primosic and Terre del Faet are top producers in the Collio region. And in Lugana (an all-white wine region), Ottella and Selva Capuzza reign supreme.

There are so many great varieties worth trying if you know a few keywords to look for.

Over the years, I've observed that American wine drinkers really like big, assertive reds.

The problem with ordering such wines at many restaurants is that the bottles are often too young. They'd benefit from some aging, but restaurants need to sell their wines, so it's a bit of a conundrum.

My solution is to dapple with light-bodied reds that are ready to drink when bottled. The best examples include gamay, Cinsault, and valdiguié wines.

Some of my favorites include Camins 2 Dreams' gamay, Two Shepherds' Cinsault, and J. Lohr's valdiguié.

If it's hot out, consider enjoying these reds lightly chilled. Have the sommelier put the wine on ice while you peruse the menu and order your food.

By the time your appetizers are served, the wine will be ready to enjoy.

This story was originally published on September 15, 2024, and most recently updated on October 26, 2026.

What customers say: "The pecan iced cinnamon roll is the best I've had in years! Lots of pecans and icing! Also, the coffee is excellent! We'll be back for lunch today," wrote Yelp user Catherine M.

Learn more about Lighthouse Bakery here.

What customers say: "The cinnamon roll! Did I mention the cinnamon roll? Get the cinnamon roll. This trendy and welcoming café hits all the marks with fresh and flavorful food, wonderful coffee, and a lovely atmosphere," wrote Yelp user Robert M.

Learn more about Snow City Cafe here.

What customers say: "My family and I absolutely LOVE Rise-Up Bakery! We got the limited banana Biscoff cinnamon roll, and HOLY COW, it was incredible. Seriously, worth every penny. The other cinnamon rolls are delicious and all very large. The bakery itself is very large, pristine, and the staff is very helpful and attentive. They even gave my little one his own small cinnamon roll on the house, which was so sweet and kind of them. We love coming here for a special treat-highly recommend," wrote Yelp user Aubrey R.

Learn more about Rise Up Bakery here.

What customers say: "Greeted by a friendly server who actually asked if I wanted a booth or table. What a nice way to start off breakfast. My husband found them online because he was looking for cinnamon rolls for me. They bring you a basket. They are delicious
No gooey icing, thank goodness. Homemade and amazing," wrote Yelp user Pj M.

Learn more about Calico County Restaurant here.

What customers say: "The go-to spot for doughnuts and breakfast sandwiches! We love getting their BLT on a croissant, doughnut holes, and cinnamon rolls. Service is always fast and friendly, and you can taste how fresh everything is. Indoor seating only, and their parking spaces are small but easy to get in and out of," wrote Yelp user Viv H.

Learn more about BJ Cinnamon here.

What customers say: "We stopped at Cinnamon's Bakery on the way to Rocky Mountain National Park. We got to the shop at opening and had many options to choose from! The staff was super sweet and answered my many questions. We got three different flavors to try and loved them all. The location is a bit out of the way, but there is plenty of parking, and it's so worth a detour," wrote Yelp user Chelsey B.

Learn more about Cinnamon's Bakery here.

What customers say: "Nobody does pastries like Kouign! I've worked at multiple coffee shops that have carried their baked goods, and I can never pass up buying them. Insanely delicious, especially the cinnamon buns and croissants," wrote Yelp user Victoria W.

Learn more about Kouign Bakery here.

What customers say: "The shareable cinnamon roll (five of us split it before our breakfast came out) is insanely delicious. Great breakfast food and a delicious iced latte. Excellent service, extremely friendly staff, and great ambiance! We loved it," wrote Yelp user Tami L.

Learn more about The Station here.

What customers say: "The shake was delicious as well as the cinnamon bun. It makes sense this place is so highly recommended and loved by the residents," wrote Yelp user Rob M.

Learn more about Knaus Berry Farm here.

What customers say: "We started with a cinnamon roll that was so light, soft, and tasty, it just melted in my mouth. We knew right away we had made the right choice," wrote Yelp user Alex L.

Learn more about Atlanta Breakfast Club here.

What customers say: "Excellent. Can't think of anything they can improve on. Totally worth the wait in line. That cinnamon roll was heaven. Can't wait to go back," wrote Yelp user Nicole G.

Learn more about Papi's Ohana here.

What customers say: "We shared a cinnamon roll too and sampled the pies and brownies at dinner at their sister restaurant at the Sawtooth Hotel. Completely worth the calories," wrote Yelp user Lauren Elizabeth C.

Learn more about Stanley Baking here.

What customers say: "The cinnamon rolls definitely lived up to their reputation. They were soft, fresh, and generously topped with icing, making for a delicious treat. After seeing all of the other dishes being served, we'd love to come back for a full meal on a future visit," wrote Yelp user Chelsea M.

Learn more about Ann Sather Restaurant & Catering here.

What customers say: "This place completely satisfied our cinnamon roll craving! My husband and I split the Maple Bacon Cinnamon Roll, and it was loaded with flavor — sweet, savory, and absolutely indulgent. It was a bit rich for me personally, but my husband was obsessed and would order it again in a heartbeat," wrote Yelp user Sydney T.

Learn more about Ooey Gooey Cinnamon Rolls and Cafe here.

What customers say: "Best cinnamon rolls around! Doughy and the cream cheese frosting is AMAZING," wrote Yelp user Kaitlyn W.

Learn more about Scenic Route Bakery here.

What customers say: "As for bakery items, we had the orange cinnamon roll and a normal cinnamon roll, and they were good as well. They have a fluffy bread texture and the frosting isn't too sweet," wrote Yelp user Rubyanne M.

Learn more about Dolce Bakery here.

What customers say: "A fun, quirky little cafe. Staff is super friendly and helpful. The breakfast sandwiches were excellent, but the cinnamon roll was LIFE CHANGING! Definitely worth heading to this gem," wrote Yelp user Kathryn C.

Learn more about DV8 Kitchen here.

What customers say: "From the biscuit sandwich to the rye brownie to the cinnamon roll to the lemon almond danish, each pastry was perfection," wrote Yelp user Lora P.

Learn more about Levee Baking Co. here.

What customers say: "The pastries, especially the cinnamon rolls, are just the right amount of sweet. It's takeout-only, but the staff is friendly, and the service is quick. Get there early — things sell out fast," wrote Yelp user Casey J.

Learn more about Scratch Baking Company here.

What customers say: "We started with the cinnamon roll, which was delicious and different. Soft in the middle, but the outer edges were more like a crispy biscuit," wrote Yelp user Nicole E.

Learn more about Blue Moon Cafe here.

What customers say: "Do not sleep on that cinnamon roll. Die and go to an icy heaven with all that icing and cinnamon flavor heated up and shareable for two," wrote Yelp user Eric H.

Learn more about Yolqueria here.

What customers say: "Absolutely fantastic breakfast spot. We waited for about 15 minutes at 8 a.m. (I thought we would be early, but I guess not lol). We started off with coffee and a cinnamon roll. The coffee was great, and the cinnamon roll was amazing, so gooey, warm, and the frosting was spot on," wrote Yelp user Jill B.

Learn more about Morning Star Cafe here.

What customers say: "The cinnamon bun was massive with tons of very sweet icing. People say the puppy tail is a better ratio, which is true, but even as an icing girlie, something about the cinnamon roll hit different. It was decadent, rich, and almost overpoweringly sweet," wrote Yelp user Lori J.

Learn more about Isles Bun & Coffee here.

What customers say: "The food was outstanding. The cinnamon roll skillet is listed as a 'small plate,' but it is massive and perfect for sharing…Honestly, everything we tried was so, so, so good," wrote Yelp user Caty S.

Learn more about Blue Dog Bistro here.

What customers say: "After reading the reviews, I had to come here on a trip to St. Louis. And now I understand why people love this place. The brunch is amazing, and the biscuits and cinnamon roll were two highlights. And I had to get a gooey butter cake to go, which was incredible," wrote Yelp user Jim B.

Learn more about Russell's on Macklind here.

What customers say: "Heaven in a cinnamon bun. They are HUGE, fresh, and oh-so-tasty. So are all the other desserts and pastries I tried, as well as the entrées. Terrific value, friendly service, and a wonderful place to relax and enjoy," wrote Yelp user Jim G.

Learn more about Stella's Kitchen & Bakery here.

What customers say: "Be sure to try the cinnamon rolls and scones, which are homemade. They also make their own syrups, some of which rotate seasonally," wrote Yelp user Stephanie A.

Learn more about Hardy Coffee here.

What customers say: "Location was clean and everyone was friendly! Food came out fast and was great! I would recommend the cinnamon roll because it came out fast and was nice and hot," wrote Yelp user Angel H.

Learn more about Eggscellent here.

What customers say: "I ordered the cinnamon roll and the rosemary focaccia bread. Both were amazing! The cinnamon roll was light and fluffy. I'm not the biggest fan of cream cheese frosting, but it wasn't bad and didn't take away from it at all," wrote Yelp user Samantha A.

Learn more about Elephantine Bakery here.

What customers say: "Probably most famously known for their ooey gooey cinnamon buns (that are so coveted a line forms around the block on weekends), but The Hive also serves up great coffee, a cozy space, and a very kid-friendly vibe," wrote Yelp user Katarina L.

Learn more about The Hive here.

What customers say: "Our first stop in Albuquerque...if they have been around since the 40s, you know the food must be good. We tried the breakfast burrito, which is a definite 10 out of 10, and the chicken quesadilla, which was also great. The guacamole was really good, too. Got a cinnamon roll to go that took up the size of the to-go box. OMG so yummy," wrote Yelp user Erin G.

Learn more about Pantry Restaurant here.

What customers say: "I picked up some of their most popular items, including the triple chocolate chunk cookie, a cinnamon bun, and the honey cake. All three were fantastic," wrote Yelp user Sein S.

Learn more about Hani's Bakery here.

What customers say: "It's a bold statement to say I just ate the best cinnamon roll in North Carolina, but honestly... I think I did.
Louie and Honey's Kitchen is flat-out amazing. From the moment you walk in, the vibe is cool and welcoming, with plenty of comfortable seating both indoors and out. The staff was friendly, attentive, and genuinely welcoming. And the baked goods? There were so many incredible-looking options that I already know we'll have to come back and work our way through the menu," wrote Yelp user Lee S.

Learn more about Louie and Honey's Kitchen here.

What customers say: "Stopped here for a great breakfast on our way out of Medora. They have really good caramel cinnamon rolls. Be sure to try them. The staff is really nice, and it was nice and clean. Had a kind of local favorite feel to it," wrote Yelp user Nancy S.

Learn more about Country Rose Cafe here.

What customers say: "This place is fantastic. The staff is friendly and warm. They know the products and can answer any questions you have. It's a tight space, so it's best to be mindful of the space and courteous of others. Otherwise, it's a cute little place on a cute street making DELICIOUS pastries. The cinnamon roll had a tangy cream cheese icing with orange zest. It may be the most balanced pastry I've eaten this year," wrote Yelp user Kryssie H.

Learn more about Brown Bear Bakery here.

What customers say: "I just walked in randomly to pick up some baked goods. I hadn't been before. I grabbed the Harvey cinnamon rolls, and they were the best cinnamon rolls I've ever had! Also, the Gruyère scones were delicious," wrote Yelp user Crystal W.

Learn more about Harvey Bakery & Kitchen here.

What customers say: "My go-to is a mixed spread of sweet and savory bites. Got the cinnamon roll for the first time, and it was divine. They have interesting seasonal offerings too, so don't forget to review those while perusing the menu," wrote Yelp user Tiffany V.

Learn more about Screen Door Eastside here.

What customers say: "I really enjoyed the cinnamon rolls. They are not ooey gooey with frosting like typical cinnamon rolls; they're closer to a monkey bread texture, and I like that about them. Not as messy to eat and just as addictive," wrote Yelp user Ainsley E.

Learn more about Oram's Donut Shop here.

What customers say: "The meal comes with dinner rolls, their (legendary) cinnamon buns, fresh salad, pasta with sauce, crispy french fries, and of course the juicy chicken," wrote Yelp user Rebecca H.

Learn more about The Village Haven here.

What customers say: "The banana foster [cinnamon roll] is outstanding, but can't go wrong with a classic cinnamon roll. Pay attention to their grits of the day as it changes," wrote Yelp user Jerrin H.

Learn more about The Devine Cinnamon Roll Deli here.

What customers say: "I got a cinnamon bun to go. It was huge and delicious. I also got a scrambled egg and bacon on a fresh bun. It was great also," wrote Yelp user Beverly M.

Learn more about Baker's Bakery & Cafe here.

What customers say: "Yummy! The fried cinnamon roll was very good. I had the hash, and it was great. My daughter had the pot roast Benedict, and it might be the best breakfast I've ever tasted. Five stars," wrote Yelp user Lee H.

Learn more about Crockett's 1875 Breakfast Camp here.

What customers say: "I was worried that the cinnamon roll quality would be subpar due to being covered with the toppings, but I was wrong. The cinnamon itself was fresh and soft and probably delish on its own. I recommend checking out this place," wrote Yelp user Tia T.

Learn more about Cranky Granny's Sweet Rolls here.

What customers say: "The best food for any time of the day. Very quick, coffee is great. The morning line was insane, but they cleared it quickly. Pricing is beyond reasonable. One thing — never leave without a cinnamon roll," wrote Yelp user Christina S.

Learn more about River Rock Roasting Co here.

What customers say: "We got the Danish, a loaf of sourdough, some coffee, and cinnamon rolls. Everything was really good, but the cinnamon rolls were exceptional! Great little bakery," wrote Yelp user Yuval J.

Learn more about Sticky Fingers Bakery here.

What customers say: "The wait can be very long (we waited 90 minutes on a Sunday morning), but it is worth it because the food is AMAZING! We had the latte flight, cowboy Benedict, and the cinnamon roll. Everything was delicious," wrote Yelp user Leah O.

Learn more about The Bee & the Biscuit here.

What customers say: "Getting in line an hour before opening for a good chance of locking down a box [of doughnuts] and their equally delicious cinnamon roll. Flour Box usually sells out around noon," wrote Yelp user Trung V.

Learn more about The Flour Box here.

What customers say: "When I walked inside, I was impressed by how cute this little bakery was set up. Then I had to try something from here, and I got a cinnamon roll. The cinnamon roll was so good! If you get the chance, I would definitely recommend stopping in and checking this place out," wrote Yelp user Alexa A.

Learn more about Wardensville Garden Market here.

What customers say: "Franks Diner was awesome and such a fun experience. We went for breakfast. There was a 40-minute wait on a Saturday morning, so we walked part of the farmers market, which was a perfect spot and just enough time. I had their Bloody Mary and veggie omelet with a side of bacon, and we split a cinnamon roll. I recommend all of it. The booths on the train car are comfy, and it's just a fun restaurant setting. The staff was fun and attentive. I'd give 10 stars. Highly recommend," wrote Yelp user Ashley H.

Learn more about Franks Diner here.

What customers say: "For a Friday mid-morning, they were still hopping and yet greeted us the moment we walked in. We were directed to a table and had hot coffee almost as quickly as we ordered it! The cinnamon roll was beautiful, but even better, it tasted better than it looked. Warm, fragrant with cinnamon. It melted in our mouths. It's a friendly step back in time with the counters and the conversations. When in Laramie, don't miss it," wrote Yelp user Rebekah A.

Learn more about J's Prairie Rose here.

Professional baker and winner of TLC's "Cake Boss: Next Great Baker" Dana Herbert, told Business Insider that he recommends adding an herbed caramel sauce to ready-made pies.

"Add some cinnamon, rosemary, thyme, ginger, or cardamom to warm caramel sauce and serve it with the pie," Herbert said. "Even traditionally savory herbs can complement sweet desserts." 

If you're not sure whether a particular herb would pair well with your pie, Herbert recommended closing your eyes and smelling the herb or spice — if you can detect something sweet in the scent, it's probably OK to use.

Carlo Lamagna, chef and owner of Magna PDX, said that a dose of salt can help tone down the sweetness in syrupy pies. 

"Salt helps accentuate flavors and balances out often overly sweet items," Lamagna said. 

If you don't want to sprinkle pure salt on your dessert, you can opt for crushed salted nuts, like peanuts or cashews, which will still do the trick and add extra texture.

Alexandra Lourdes, co-owner of Saint Honoré Doughnuts and Beignets, told BI that the easiest way to elevate a store-bought pie is to simply remove it from its original packaging. 

"Make sure you take it out of the box it came in," Lourdes said. "If you place it in a new box, add a ribbon, or arrange it on a beautiful cake stand, no one will ever know it's not homemade."

Lemon can elevate a premade pie, making its flavors feel more complex.

"Make a super tangy lemon curd with lemon juice and plenty of zest," Herbert said. "The sourness will cut through some of the excessive sweetness found in store-bought blueberry and cherry pies." 

If you don't have time to make your own lemon curd, you can buy it from the grocery store. Just stir in a bit of fresh lemon juice to make it taste more homemade.

Chef and sommelier Melissa Smith told BI that serving a premade pie with fresh whipped cream is a great way to make the dessert taste and look gourmet.

All you need to make it is a whisk, heavy cream, and powdered sugar. Consider using a piping bag to add the whipped cream to your pie for a more elegant look. 

Smith said doing so will make your pie look "modern and classy, like something straight out of a magazine."

For bonus points, she recommended garnishing the piped cream with a few flakes of edible gold or a smattering of citrus zest.

Instead of making your own fresh whipped cream, you could also just grab a spoonful of powdered sugar. 

"A simple dusting of powdered sugar can really make your pie look more appetizing than if you simply served it bare and straight out of the container," Smith said. 

For a flawless presentation, use a sieve to ensure an even coating of sugar, and a stencil if you want to use it to create clean, clear designs.

Try to add sugar right before serving so it doesn't dissolve.

Kevin Cabrera, corporate executive chef at The Save Mart Companies, told BI that melting a bit of butter on top of a ready-made pie can help give it a homemade richness.  

"Halfway through warming your pie, directly insert thin slices of butter into the venting slits of the pie," Cabrera said. "This will give it a nice, moist flavor."

Adding too much butter might oversaturate the pie and lead to a soggy crust, so start with a tablespoon or two, and add more if necessary.

If you feel like taking some culinary risks, Lamagna suggested mixing up a classic store-bought apple pie by adding some sliced or shredded cheese.

"I grew up in the Midwest, so we would always melt a slice of cheddar on the top of apple pies," Lamagna said. "Don't be afraid to experiment with unconventional pairings."

Moderation is key to pulling off cheesy apple pie — don't layer on too much cheese, or you'll end up with an oily, salty crust.

Just because your pie came straight from the grocery store doesn't mean it needs to look generic. 

"I'd add homemade lettering to the pie to make it your own," Lourdes said. "You can also add gold flakes or edible food glitter to make a statement." 

Add your chosen phrase with frosting, or make chocolate letters at home using silicone molds.

If you love marrying salty and sweet, adding a light dusting of bacon pieces to your pie might be a mouthwatering move. 

"The perfect way to improve an apple or peach pie is to grab your favorite bacon, cook it up, and toss it on the pie," Herbert told BI. 

For a more Southern-inspired dessert, Herbert suggested using bourbon-flavored bacon on a pecan pie. 

If you're serving a pie that's meant to be enjoyed warm, adding a scoop of high-quality ice cream can enhance the taste.

"Hot and cold foods are a dynamic pair," Cabrera said. "After warming it up, serve the pie with a generous scoop of slow-churned ice cream for a delectable dessert." 

Cabrera said that you can't go wrong with vanilla ice cream, but you can also pick a rich chocolate or a fruity sorbet.

Liven up drab cream pies by topping them with chopped fresh fruit for added texture and color. 

"Find a fruit that would complement the type of cream pie you purchased," Lamagna said. "Cherries tend to go well with chocolate cream, and coconut works with banana cream."

Other tasty combos include peaches with vanilla cream, raspberries with lime cream, and bananas with peanut-butter cream.

This story was originally published on November 3, 2020, and most recently updated on October 26, 2026.

Garten's chocolate cake with mocha frosting first appeared in her 2014 cookbook, "Make It Ahead." 

The "Barefoot Contessa" star has called this recipe a "dessert everyone will remember." I had to see if it lived up to the hype.  

To make Garten's chocolate cake, which serves 12, you'll need: 

• 3 extra-large eggs, at room temperature  
• 2 cups of sugar 
• 1 ½ sticks (12 tablespoons) of unsalted butter, at room temperature 
• 1 ¾ cups of all-purpose flour 
• ⅔ cup of unsweetened cocoa powder 
• ⅔ cup of half-and-half 
• ⅔ cup of the hottest tap water 
• 1 tablespoon of pure vanilla extract 
• 1 teaspoon of baking soda 
• 1 teaspoon of kosher salt 
• 1 teaspoon of instant espresso powder

To make the frosting for the cake, you'll need:

• 12 ounces of bittersweet chocolate
• 1 ¼ cups of heavy cream
• 3 tablespoons of unsalted butter (diced), at room temperature
• 1 tablespoon of Kahlúa
• 2 teaspoons of instant espresso powder
• 1 teaspoon of pure vanilla extract

I then placed the sugar and room-temperature butter into the bowl of my electric mixer — fitted with the paddle attachment — and beat them for about 4 minutes on medium speed. 

After adding the eggs one at a time, I added the flour and chocolate mixtures alternately in thirds, starting and ending with the flour mixture. 

Before I made my batter, I had buttered my pan, lined the bottom with parchment paper, then buttered and floured it again. 

"There's no point in making a cake if you can't get it out of the pan," Garten said in the "Barefoot Contessa" episode where she demonstrated this recipe. 

Garten says the cake should bake for 25 to 35 minutes. You'll know it's ready when the cake tester or knife comes out clean from the center.

Once my cake was out of the oven, I let it cool for 45 minutes while I made the frosting. 

I chopped my chocolate and added it to a bowl with my butter and espresso powder. Then I heated my heavy cream and mixed everything together before adding the Kahlúa and vanilla. I covered the bowl with plastic wrap and left it in the fridge for 30 minutes, per Garten's instructions.

After the frosting has chilled, Garten says you should mix it on high speed for about 15 to 20 seconds, until it forms soft peaks. She also warns that it will curdle if you overbeat it. 

This step was, unfortunately, a bit of a struggle for me. The consistency didn't look thick enough when I took it out of the fridge, so I had to let the frosting chill for another 10 minutes. And after mixing the frosting with my electric mixer, it still didn't appear as whipped as it had looked in the "Barefoot Contessa" episode. 

I was still able to spread the mocha frosting on the cake easily, but it didn't look as good as I had hoped. 

Garten's cake is springy and light, and I loved the enhanced chocolate flavor thanks to the espresso powder. I think it's really easy for a chocolate cake to become too dense or heavy, but Garten's recipe has a lovely texture.

I just wish I had enjoyed the mocha frosting as much as the cake. The consistency tasted off, and the flavor didn't grab me. But, paired together, the cake and mocha icing still pack a punch that I know any big chocolate fan would love.

Get the full recipe for Ina Garten's chocolate cake with mocha frosting here.

The recipe for Beatty's Chocolate Cake actually comes from Garten's friend Michael Grimm, who has frequently appeared on "Barefoot Contessa."  

"He actually served this cake to me once at dinner, and I just begged him for the recipe," Garten said on an episode featuring the cake. "I didn't have to beg very hard." 

Beatty was Grimm's grandmother, and she baked this cake for her husband and the customers on his milk route, according to Grimm's friend Monte Mathews, who shared the cake's origin story on his blog Chewing The Fat. 

To make Beatty's Chocolate Cake, you'll need: 

• 1 ¾ cups of all-purpose flour (plus more for pans) 
• 2 cups of sugar 
• 1 cup of freshly brewed hot coffee 
• 1 cup of buttermilk (shaken) 
• ¾ cup of cocoa powder 
• ½ cup of vegetable oil 
• 2 extra-large eggs at room temperature 
• 2 teaspoons of baking soda 
• 1 teaspoon of baking powder 
• 1 teaspoon of kosher salt 
• 1 teaspoon of pure vanilla extract 

To make the frosting, you'll need:

• 6 ounces of good semisweet chocolate
• 2 sticks (½ pound) of unsalted butter at room temperature
• 1 ¼ cups of powdered sugar (sifted)
• 1 extra-large egg yolk at room temperature
• 1 tablespoon of instant coffee granules (such as Nescafé)
• 1 teaspoon of pure vanilla extract

Pro tip: You can also use Garten's recipe for cupcakes. This recipe will make 24 cupcakes, just make sure to reduce the baking time to 25-30 minutes. 

I sifted my dry ingredients into the bowl of my electric stand mixer and mixed everything together until combined. I mixed my wet ingredients in a separate bowl, making sure to shake the buttermilk before throwing it in. 

While the mixer was on low speed, I carefully poured my wet ingredients into the bowl with my dry ingredients. Then I added Garten's "secret" ingredient — the freshly brewed cup of hot coffee — while the mixer was still on low, letting it stir just to combine. 

Before adding the batter, I buttered my pans, lined the bottoms with parchment paper, then buttered and floured both pans again. 

Garten says the cakes should bake for 35 to 40 minutes. You'll know they're ready when your cake tester or knife comes out clean. 

Once my pans were out of the oven, I let them cool for 30 minutes while I made the buttercream frosting. After 30 minutes had passed, I took my cakes out of their pans and let them sit on a cooling rack and a baking sheet. 

After chopping and melting my chocolate, I added my butter to the electric mixer and beat it on medium-high speed for about 3 minutes, until it turned fluffy. 

I then added the egg yolk, vanilla, and sugar to mix everything together before throwing in the chocolate and instant coffee granules, which I had dissolved in hot water first. 

I was blown away by how moist Beatty's Chocolate Cake tasted. The flavor was deliciously rich, but the texture wasn't heavy or dense. As I wrote in my original review, it's without a doubt one of the fluffiest cakes I've ever had — even from a restaurant or bakery. And I loved the buttercream frosting, which had the perfect amount of sweetness and paired beautifully with the chocolate cake.

Beatty's Chocolate Cake requires a bit of work and effort, but that makes it all the more special. It's a cake no one will forget.

Get the full recipe for Ina Garten's Beatty's Chocolate Cake here.