Beware the siren's call of this chocolate delight: Ebinger's Blackout Cake is as arduous to make as it is delicious to taste. Jennifer Yin/Flickr hide caption

itoggle caption Jennifer Yin/Flickr

John Currence and Punish Stew may share a checkered past, but so many people in his life have loved this easy, hearty soup, he can't help but love it too — or at least act like he does. iStockphoto hide caption

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According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen hide caption

itoggle caption Courtesy of America's Test Kitchen

JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in Washington, D.C. Courtesy of Molly M. Peterson hide caption

itoggle caption Courtesy of Molly M. Peterson

At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne. Chris Graythen/Getty Images hide caption

itoggle caption Chris Graythen/Getty Images

While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption

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Julia della Croce often couples purple and gold gnocchi (made with two varieties of sweet potato) for a striking sight — and a delicious meal. Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce hide caption

itoggle caption Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce

One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

itoggle caption Mary Dodd/Courtesy of Dorie Greenspan