Dessert

These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.

This reader requested recipe is from the April 2003 issue (pictured above).

If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening. The finished pies might not be quite as perfect, but they'll still taste good.

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

These mini tarts are double sealed for extra insurance.

Miso sugar: also excellent on popcorn or in place of brown sugar in barbecue dry-rub recipes.

Chocolate, vanilla, rice, and tapioca—we love all pudding equally. Here are 11 great recipes for it.

Are you a pie ninja? Do you want to be? These challenging pie recipes are also our most rewarding.

Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.

Yes, you absolutely can make waffle cones at home.

Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.

Tea isn't just for drinking—check out these creative ideas for cooking with it, too.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.

When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.

Quiche is an amazing thing and we won't hear otherwise.

Making a perfect apple pie is one of the most important life skills you can master. Become a pie ninja with the tips in this video.

Cold butter is critical for flaky doughs, as the super tender crust of this pie proves. 

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

Want to bake a better birthday cake? Milk Bar's Christina Tosi and Bon Appétit's Alison Roman show you the ways to towering, sweet, frosted success.

Is this birthday cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day. Watch the video here.