Hello, Tasty crew! Today’s newsletter is all about leaning into the fun side of cooking — the kind that melts, stretches, and makes the most of what you already have:

→ Warm, gooey desserts that lean all the way in

→ Chef-approved tricks for cutting down on food waste

→ The best chocolate for baking cookies at home

17 Decadent Desserts That Are Too Good For This World

This roundup celebrates desserts at their most indulgent: molten centers, stretchy layers, and soft, just-set textures. If you’re in the mood to bake something that’s intentionally a little messy, this is where to start.

Grab A Spoon →

My "Anti-Food Waste" Philosophy Changed How I Cook Forever (And Saved Me Tons Of Money)

Professional chefs know how to stretch ingredients, and this guide breaks down their smartest habits. From smarter storage to creative reuses, these tips help get more from what’s already in your kitchen.

Save Your Leftovers →

The Best Type Of Chocolate For Baking Cookies

Not all chocolate behaves the same in the oven. This article compares popular baking chocolates to help you choose the one that melts, spreads, and tastes the way you want in a cookie.

Which Chocolate To Use? →

Game on. This month, we’re cooking up dishes that’ll make you the MVP of your next watch party.

Visit our Most Valuable Plate hub on Tasty.co for hosting tips, recipes, and more!