Dessert
The Best Ice Cream Scoop Is 89 Years Old and Going Strong
Scooping ice cream should be easy. Wading through all the ice cream scoops on the market today is not.
Does Cake Need to Be Refrigerated?
Pastry experts share their best advice for wrapping, refrigerating, and freezing those cakes so that every slice is as fresh as the first.
Wheat Thins Are the Unexpected Hero in This No-Bake Cheesecake
This easy cheesecake is just peachy.
No-Bake Peach Cheesecake With Wheat Thins Crust
The salty-sweet crust on this no-bake peach cheesecake is not to be missed.
Frozen Yogurt Ice Pops With Lemon Curd
These easy ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a sweet, tangy brightness.
Pandan Chiffon Cake
This gorgeous chiffon recipe replaces zingy lemon with fragrant pandan.
Smoked Coconut Cake
This fragrant coconut cake is dense and chewy inside and crisp on the top.
31 Italian Desserts to Make Every Day a Roman Holiday
Because you cannot possibly have enough panna cotta in your life.
Classic Cannoncini
These Italian cannoncini are filled with a simple Chantilly cream, but some bakeries pipe in a rich custard instead.
The Choco Taco Lives On in Our Hearts (and In This Recipe)
If the news of our dearly departed Choco Taco has you down, pick up a few ingredients and make our homemade version.
53 Easy Desserts to Satisfy Your Sweet Tooth
A little something sweet doesn’t have to be a project.
Brooklyn Blackout Cake
With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.
The Best Pie Pan for Sweet Pie, Savory Pie, and Maybe Even a Quiche
We tested pie pans made of glass, metal, and ceramic, and found the most durable and versatile options.
How to Make a Swiss Roll That Doesn’t Crack
With our how-to and new recipe, learn how to make a Swiss roll, stress-free.
How to Pick the Perfect Pan for Your Preferred Brownie Texture
We tested so many pans to find the right one for your brownies, whether you like them chewy, cakey, fudgy, or somewhere in between.
This No-Cook Pastry Cream Comes Together in Less Than 10 Minutes
There’s no whisking or tempering involved, and the ingredients don’t even have to come to room temperature.
Lemon Bars
Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.
Fluffy Chiffon Cake
You can think of the chiffon cake as angel food cake’s even fluffier cousin.
Fudgy Brownies
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
A Very Dramatic Crepe Cake
For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.