Dessert

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

This hazelnut butter cake is covered in a decadent sea salt caramel that will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

Sweetened condensed milk makes this salted caramel recipe extra-luscious.

Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.

This dough freezes well for make-ahead slice-and-bake convenience.

The great thing about these roasted-almond thumbprint cookies? They can be any shape or size, and the fillings are customizable.

Poach the figs in Calvados until just softened: Overcooking or intense boiling will render them a tough instead of lush addition to this chocolate torte.

These 8 vintage candy ads hark back to the days when sweets were considered healthy, fashionable, and formal.

If you can’t keep your hands out of the candy bowl, go full tilt by pairing classic Halloween candies with the perfect craft beers.

Funny kid interviews about the best and worst Halloween candy they've ever gotten while trick-or-treating.

A little cider vinegar in the filling keeps this apple pie from being too sweet.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

Barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.

Mayonnaise in the batter isn’t as weird as it sounds—it’s just eggs and oil, after all. It’s also why this cake is so moist.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream.

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

From salty black licorice to chili-spiked watermelon candies, the treats only an adult palate can truly appreciate

When you've got more treats than you can eat, we've got 4 recipes to help you out, from Gummi Booze to Reese's Meringues

In the most important debate of the 21st century—which is better, Cake or Pie?—Bon Appétit readers made their choice known, loudly

How FoodBeast.com's Becky McKay transformed the Uh-Oh! kiddie dinner into a bizarrely compelling dessert

At the Southern Foodways Alliance symposium, the storied desserts faced off—via the NYT's Kim Severson and CNN's Kat Kinsman. For whom was victory sweet?

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.