Dessert

Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.

When can you have cookies for breakfast? When they're packed with oats and held together with bacon fat. Duh.

A good cake doughnut is chewy, tender, crackly—and entirely possible to make at home.

Homemade frosting is about 1000% better than the store-bought stuff. Make sure you knock it out of the park by avoiding these common mistakes.

Let's get some cupcakes up in here: These homemade icing and frosting recipes are what dreams are made of.

You know what never, ever goes out of style? Chocolate mousse.

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.

Easier than ice cream but just as refreshing, ice pops are one of our favorite summertime treats. Here's how to make all types, from easy to to boozy.

Homemade Popsicles, ice pops, and paletas are easy to throw together, perfectly cool on a sweltering day, and our favorite way to highlight the season’s best produce

Meet the banana split ice cream cake. It is important that you two know each other.

Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.

The country's best ice cream shops are dishing out wild flavors—and you can too

Your breakfast is about to get a whole lot better, thanks to that can of coconut milk lurking in your cabinet.

In Episode 19 of the Bon Appétit Foodcast, host and editor-in-chief Adam Rapoport speaks with senior food editor Alison Roman and Oddfellows' very own Sam Mason.

A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.