Dessert

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

To make this savory master pie dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.

As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.

Food commercials are a guilt-free indulgence. What was the best one of 2014?

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

More leftover candy canes than you know what to do with? From DIY peppermint ice cream to candy truffles, here are some tasty ideas to get rid of them all.

The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

Holiday cookie decorating 101: Everything you know for cookies that look as good as they taste.

It starts with milling grain: A step-by-step guide showing how Chicago's Baker Miller Bakery makes pie.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.