Dessert

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

We can't believe it's not dairy—and you won't, either.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America's Best New Restaurants 2016.

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

Makes you wonder why you would ever serve cold pudding again.

After testing with lots of other brands, these cookies are best when made with Cup4Cup gluten-free flour.

Spoiler alert: There’s bourbon involved.

There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.

Sort of amazing, sort of baffling: Is this restaurant seriously serving raw cookie dough and charging $8 for it?

There's a pool of sprinkles. Enough said.

From ribs to sauces to cakes to slaws to cocktails, you guys were all over the place this month, and let us assure you, that's a good thing.

With just a couple of store-bought ingredients, this fun retro-chic chilled creation is a pretty sweet way to celebrate summer.

Up your summertime dessert game with ripe stone fruits, amaretto, and cold vanilla ice cream.

We cool down just about the only way we know how: making frozen desserts.

Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Cold minty-chocolate-y goodness in every slice.