Dessert

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?

Cantaloupe bowl > bowl bowl.

Here’s your opportunity to use up berries that are slightly past their prime.

This tart recipe is the adult version of the toaster snack you loved as a kid but with a lot less sugar.

Get the scoop on how much of a punch that coffee ice cream really packs.

Plus, how to get boozy ice pops to actually freeze.