Dessert

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

Chewy, flaky sesame halva takes these sensational strawberry shortcakes out of the stratosphere.

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.

Crunchy phyllo, juicy raspberries, and creamy custard come together harmoniously in this decadent bread pudding-like dessert.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

Graham cracker crust lovers rejoice! This glorious fruit-filled galette is for you.

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

Sorry we said "moist" a lot of times.

It's the ticket to fluffy, tender, tall cakes.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Because it should look as good as it tastes.

We have Jake Cohen's great-aunt-in-law to thank for this fast, easy Iraqi Passover dessert.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!