Dessert

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

It's like crème brûlée for us lazy, fearful folk.

Pastry genius Natasha Pickowicz shares her best tips and tricks for baking, assembling, and decorating an impressive, multi-tiered cake.

A showstopping tequila-soaked vanilla cake with sweet mango curd filling.

A coffee-and-cream layer cake from pastry chef Natasha Pickowicz.

This silky, stable frosting smooths beautifully over cake and can take any number of flavorings, from vanilla to chocolate to espresso.

Some chocolate cakes can be overwhelmingly intense, but this one manages to feel light and balanced, with no single component dominating the others.

Classic genoise (sponge cake) can be flavorless and dry. Not this one: It’s moist, eggy, and slightly sweet.

This new recipe from Che Fico in San Francisco is silky smooth heaven with candied walnuts on top.

And I have. Many times.

Before Alison Roman made The Cookies, she made The Cake.

If it's not covered in chocolate shell, I'm not interested.

The classic we all know and love—but better.

Che Fico pastry chef Angela Pinkerton shares the foolproof method she relies on for fast and flaky crust.

Whatever you don’t finish for dessert, you should eat for breakfast.

This deliciously wobbly pudding is made with chocolate, milk, cream, and eggs and spiked with olive oil and salt. To die for!

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

4 pints of ice cream, 1 coconutty crust, and the most stunning dessert you’ll make this summer.

Fancy name, seriously easy dessert.

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

I'll gladly turn my apartment into a sauna for this recipe.

It’s intensely milky, and it’s definitely not vanilla.

No ice cream maker? No problem. A splash of the hard stuff goes a long way.