When lightning bugs glow in early dusk, I crave key lime pie, turtle sundaes and lemon bars. When most are firing up the grill, I’m turning on the oven. Most times to bake a homemade graham cracker crust for a Stained-Glass Cake, one of the few desserts that always turns out for me.

As much as I love desserts, I’m a horrible baker. If cookies are meant to be light and airy, mine will come out of the oven charred and lumpy. I just don’t understand the science of baking. And it is a science, which a few of this month’s contributors acknowledge. In fact, I’m not sure I understand science in general; I scrapped by freshman biology in high school with a D- and somehow managed to avoid chemistry, which is perhaps why I am such a terrible baker.

For this issue I solicited contributors who love desserts as much as I do but who can make them much, much better than me. Food blogger Leah McNatt gives novice bakers hope that they can create perfect summery lemon bars to surpass Martha Stewart’s. Leah’s recipe is foolproof and delicious.

Connotation Press’ Associate Editor Kelly Fiore shares her yellow cake recipe, the same one she uses for her gorgeous and tasty cupcakes that she makes for Dolce Fiore Cupcakes, her farmer’s market venture. In graduate school, it was Kelly’s baked goods that I looked forward to at every potluck.

Also, in graduate school I had my very first piece of vegan chocolate cake. After my first bite of Aaron Behnke’s chocolate cake I freaked out—so much so his wife-then-girlfriend Beth sat me down in one of their kitchen chairs and walked me through calming breathing exercises. As a skeptic I never believed vegan baking could be even remotely good, but I never imagined it would be the best chocolate cake I ever tasted. I’ve asked Aaron again and again for the recipe, and while he has made me for me quite a few times, his lips are sealed when it comes to sharing its recipe. That’s the thing about bakers; they keep quite a few recipes top secret.

Two of my other favorite bakers I met here in Bowling Green. (Thankfully, no matter where I live, I manage to stumble upon the best food.) Last summer Carrie Hribar brought key lime pie to a mutual friend’s going-away party. Officially my all-time favorite pie, I took two slices of Carrie’s key lime, which was rumored “to die for.” When the wind gusted, carrying my paper plate and pie slices half across the yard, I didn’t hesitate to follow them and quickly save the delicate slivers from the lawn. What I couldn’t save, the host’s dog Winnie happily devoured. I sat on the lawn next to Winnie, and together we enjoyed the most flawless balance between tart and sweet, creamy filling and crunchy crust. It’s one of my top ten favorite food moments.

Catherine Templeton is another talented baker. Her gluten-free cupcakes are divine, and her devotion to craft succulent treats for those who suffer from celiac and migraines is admirable. I promise her gluten-free goodies will bring a smile to your face and soothe your stomach.

If you love desserts as much as I do, I hope this issue inspires you to put down those grilling tongs and pick up your oven mitts. And after your sweets have cooled and are ready to serve, as Leah recommends, be sure to enjoy them with a Muscat or a Riesling.