Dessert

From the Frosty to the Fribble and all of the frozen drinks in between, here's a guide to the frozen milk shakes we love. And no, they're not just for kids.

It's clear within moments of meeting the co-owners of Humphry Slocombe, Jake Godby and Sean Vahey, that they were destined to go into business together.

You've had ice cream and you've had shaved ice. But have you had shaved snow, the best frozen dessert there is?

That phrase "easy as pie"? It's about to make sense.

Which is better: a sugar cone or a cake cone?

Whether you're a baking beginner or a seasoned pro, one of these crimping and venting styles is perfect for your next pie.

With so many berries to choose from, why not make a cobbler, crisp, crumble, or buckle? Here are 18 so good you'll want to dig well below the crumbly top layer and polish off the whole thing.

Want to take your crunchy ice cream mix-ins to the next level? We talked to the pros to get the, um, scoop.

In the streets of Chicago, artist Jim Bachor is covering hideous potholes with gorgeous, intricate mosaics depicting ice creams from our childhoods. Here's how he does it.

Ever thought you couldn't master a perfect pie crust? This slit crust technique is made for baking beginners and pros alike.

Weave your way to a classic lattice crust.

Circles, squares, or diamonds—we're into all of them for this stunning punch-out pie crust.

When making pies, you've got to know how to roll ’em (gently) and know how to fill ’em (pile it on!). Here's how you do it.

Ready to fill that buttery pie crust with a pile of gorgeous, ripe fruit? We're here to set you up for pie filling success.

No machines required for the best damn all-butter pie crust you've ever made. Ready?

If you want homemade ice cream, you're gonna need the best ice cream maker money can buy. Here's our pick.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

Pour in the root beer slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.