Dessert

Make sure to get your whisk into the bottom edge of the pan as you prepare the custard so that the mixture cooks evenly.

Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.

Rhubarb-Almond Cake is an easy and elegant springtime dessert. Learn how to make it in this video.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.

Senior food editor Alison Roman caught up with Zachary Golper of Bien Cuit to find out what’s inside of his stellar chocolate buckwheat cookies.

The decidedly grown-up flavor of buckwheat—tannic, earthy, nutty—pairs nicely with chocolate and is tempered by sugar. Store unused flour in the freezer, as it can turn quickly.

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.

This reader requested recipe is from the April 2003 issue (pictured above).

If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening. The finished pies might not be quite as perfect, but they'll still taste good.

It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

These mini tarts are double sealed for extra insurance.

Miso sugar: also excellent on popcorn or in place of brown sugar in barbecue dry-rub recipes.

Chocolate, vanilla, rice, and tapioca—we love all pudding equally. Here are 11 great recipes for it.

Are you a pie ninja? Do you want to be? These challenging pie recipes are also our most rewarding.

Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.

Yes, you absolutely can make waffle cones at home.

Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.

Tea isn't just for drinking—check out these creative ideas for cooking with it, too.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.