1,043 textured recipes

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Italian cracked wheat and pepper bread for the bread machine with bulgur, wheat germ, coarsely cracked black pepper, and olive oil. A hearty, peppery loaf with nutty whole grain texture.

Classic New York-style cheesecake with a graham cracker crust, sour cream filling, and a slow-cool method that prevents cracking. Folded egg whites give it a lighter, creamier texture.

Carob chip cookies made with mashed banana, oats, and no added sugar. A naturally sweetened drop cookie with a soft, chewy texture ready in 20 minutes.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Brownie shortbread bars layer fudgy unsweetened chocolate brownie over a buttery shortbread base. Two textures, 24 bars per pan, diabetic-friendly if made with sugar substitute.

Multi-grain seed bread for the bread machine with whole wheat, rye, cornmeal, bran, poppy seeds, caraway, pecans, and raisins. Dense, nutty, and packed with texture.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Chinese stir-fried pork with crispy deep-fried noodles served in lettuce wraps for an interactive, fun dinner with spicy bean sauce and crunchy texture contrasts.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.