Dessert

Roasting the strawberries intensifies their sweetness.

A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.

Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Banana ice cream and two-ingredient pancakes that'll take the most ignored fruit in your kitchen from sidepiece to main squeeze.

This dairy-free dessert is every bit as creamy and rich as the original—just because it's vegan doesn't mean it's totally virtuous.

What can you bake in a springform pan? According to this roundup of recipes, a whole heck of a lot.

Yes, the type of peanut butter matters. And we found the best one.

It's not for everyone, but fans of salty black licorice know: This stuff is addictive.

Meet Dhanya Samuel, our Readers' Choice Week winner for best chocolate dessert.

A Hong Kong street food favorite is taking over the U.S., but this time—it's stuffed with ice cream.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Are there three better words in the English language than "cake for one"?

On today's foodcast episode, we're going retro. Food director Carla Lalli Music and Test Kitchen editor Claire Saffitz talk tuna casserole (and a fear of tuna casserole), chocolate mousse, meatloaf, and all that good stuff that defined our childhoods.

Your friends will think you fancy, and only you'll know how truly simple it was to pull off.

These bright winter recipes will tide you over till spring.

Find out if these professional ice cream eaters (um, children) could tell the difference between the dairy-free Chunky Monkey versus its creamy counterpart,

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

For a version you can serve right away, omit the liqueurs, which will eliminate the need to refreeze. You will have more cookies than you need, but they’re delicious on their own.

Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out.

Très fabulous. Be cautious of these common mistakes, and your crème brûlée will be every bit as good as your favorite French restaurant's.