Dessert

Blueberry pancakes, but make it pie. 

This ice cream shop is reincarnating your favorite childhood breakfast cereals as colorful ice cream bars.

We’re holding a magnifying glass up to the latest 'Murder, She Baked' for easy lessons on seamlessly incorporating murder into your kitchen.

The nostalgic yellow cake flavor in cupcake form. If using a darker muffin tin, keep an eye on the edges—those pans encourage more browning, and you might end up removing these from the oven a few minutes earlier. Get the recipe for vanilla cream cheese frosting here. This is part of BA's Best, a collection of our essential recipes.

Cake flour gives these classic white cupcakes a very fine, tender crumb, and the high ratio of egg whites to yolks ensures a snowy hue. Get the recipe for vanilla cream cheese frosting here.

Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use, quality matters for these devil's food cupcakes. Get the recipe for vanilla cream cheese frosting here.

From this day forth, you will need no other cupcake recipe.

Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting. 

If you can't handle the heat, don't stay out of the kitchen. Just turn off the oven and make these no-cook recipes.

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

June means fresh tomatoes, nutty-sweet fruit crumble, and thirst-quenching drinks.

Waffles! Birthday cake! There's more than one way to squish a scoop of ice cream.

Once you nail this foolproof process, you can make a fruit crumble any time, anywhere.

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

You’d think that being a senior editor at Bon Appétit was Julia Kramer’s dream job. Actually, it was a high school gig scooping Phish Food and rolling waffle cones that taught her what happiness could be.

Our resident baking whiz Claire Saffitz shares all of her tips and tricks for icing a layer cake.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.

You’re looking at the quintessential summer dessert, perfected by the BA Test Kitchen. 

Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you’ll ever taste.

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

If you don't already blind-bake your pie crusts, this is why you should start.

That thing where your cake is ready on top but is wet in the middle? It's not your fault (this time).

A thrifty Depression-era hack just happens to make one of the fluffiest cakes around.