Dessert

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you're using an 8½x4½" pan, you should hold back 1 cup batter.

If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!

What's better than cake? Breakfast cake. This one is even (almost) healthy.

The perfect key lime pie is a balance between tart and sweet.

Out of Girl Scout cookies? Don't sweat it. You can make them at home... Plus, this version is vegan and gluten-free.

These cookies are both vegan and gluten-free, but you’d never know it. You can find most of these ingredients in health food stores, well-stocked specialty grocers, and online.

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

It's worth taking a break from dancing to grab one of these desserts.

We have a storied history of publishing extremely complicated wedding cakes. Let's take a trip down memory lane.

Check out these 10 wedding-cake trends to help inspire your custom dessert.

We all know it: A lot of wedding cake is well, bad. Here's how to make sure that doesn't happen.

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.

Use your favorite nut—or mixed nuts—in place of the cashews.

The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.

For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.