Dessert

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.

Meet the 2017 dessert of the year, from Tartine Manufactory in San Francisco.

Trust us: This simple berry-studded cake recipe is a real keeper.

These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

What is in that stuff, anyway?

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Does frozen fruit have to be thawed? Are some better than others? All your burning (err...freezing?) questions, answered.

How to keep your nice cream nice.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

A professional ice cream scooper shares her secrets.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

From an outrageously tender beef bourguignon pot pie to a root vegetable tarte tatin, these 29 savory dinner pies take the cake.

Holding a Goo Goo cluster, you start to wonder where candy went wrong—when did candy became square??

You don't even have to stir things.

You'll love this riff on classic peaches and cream.

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

Caramel-peach perfection.

These three-ingredient biscuits work with any cobbler.

Plus: the secret ingredient for a much creamier flavor.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

Is this the end of ombré? Should we all panic?!

It took a while to find the best vanilla ice cream, but hey, good things take time, right?