Dessert

The cake pan to beat all cake pans? It's aluminum, light-colored, and definitely round. Here's our recommendation.

Across the country, local grain mills are changing pastries for the better.

Will your favorite make the cut?

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

Sorry, Scorpio.

These fall-ish recipes will ease you into full comfort food mode.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

We went through 125 crepes testing this crepe cake recipe—so we learned a lot.

Stacks on stacks on stacks.

The opening of Federal Donuts was, well, a hot mess.

This recipe is too easy to pass up.

An earth-shattering crust with creamy custard filling—the stuff dreams are made of.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

A cheesecake, a pumpkin pie, and a pecan pie walk into a bar...

Halloween's most controversial candy, now in a cone.

The quest for the Slurpee Holy Grail.

Yesss! And you can even use store-bought jam if you want.

These cocoa brownies are the kind of thing that you eat too much of and get a stomachache after and don't. even. care.

Molly Young reports on the diet ice cream we all hate to love.

This might be the best flavor yet.

I got my wedding cake at Costco, and so should you.

Tartine Manufactory's ice cream concoction is the stuff sweet dreams are made of—and now you can make it at home

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.