Vanilla

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Spiced tea and sweetened condensed milk are the keys here.

Editor's note: Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to crunchy things like nuts or caramel pieces.

Almost nothing makes me happier than buttercream at the perfect temperature, a small offset spatula, and a beautiful cake waiting to be frosted. There are different types of buttercreams, but I prefer the Italian-meringue version, perhaps because its consistency is very similar to thick oil paint, Thiebaud's medium in Display Cakes. If you're making one of the variations, ensure that whatever you're adding is at room temperature and incorporate it slowly.

These vanilla bean–speckled marshmallows have a more pronounced vanilla flavor than our classic Homemade Marshmallows , plus an adults-only hint of bourbon. See Make Your Own Marshmallows for more recipes and tips.

Homemade hot cocoa is in a category all by itself, and once you try this rich, vanilla-infused version developed by cookbook author Tracey Seaman, you’ll find just how much is missing from the store-bought variety. Use the highest-quality chocolate and vanilla you can find—Valrhona, Lindt, and Ghirardelli are all great options. And if you really love the delicate warm notes of vanilla, go ahead and use the full bean. Turn this decadent treat into an edible gift with decorative canisters, crocks, jars, or even cellophane bags, then trim your presents in festive ribbon and attach gift tags with the serving directions.

Bittersweet chocolate gives this creamy pudding a decidedly grown-up taste. It’s a favorite at the City Limits Diner in Stamford, Connecticut, where it originated. The ingredient list calls for Valrhona, but any good-quality bittersweet chocolate will do. With only six ingredients, the hardest thing you’ll have to do is wait for dessert to be ready.

For a quick and easy glass of tranquillity, indulge in the mellow sweetness of vanilla and dates. This low-fat, creamy smoothie makes the perfect breakfast when you’re on the go or an energizing shake after a workout. Toss in a banana and 1/2 cup almonds for a filling drink or substitute soy milk for dairy. To create a silkier consistency, soak the dates for about an hour and then blend untilsmooth.

For this use, the pastry cream needs to be thicker and tighter so that it bakes up like a custard. It has extra yolks and a little extra cornstarch to accomplish this. Plus, as my brother explained when he visited San Francisco in 2011, the pastry cream should be warm when it is piped into the bretzels . Make it right before you shape your bretzels and, whatever you do, do not stir the cream to loosen it before transferring it to a pastry bag. This will break the cream and it will not bake properly. For convenience, I've included a complete ingredient list; follow the preceding method. But once it is made, keep the pastry cream in the saucepan or transfer it to a bowl. This will help it stay warm until you need it.

Forget the boxed version you grew up with. This yellow cake gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it's important to cut the cake layers evenly.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.

Britton uses agave syrup to sweeten this nutty crust.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.