Dessert

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite flavor upgrades. This is part of BA's Best, a collection of our essential recipes.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.

You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.

This is one of those sleeper recipes that’s more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner.

You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.

Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas.

Everything you need to know to amp up your awesome homemade ice cream, from cherry bourbon to chocolate malt

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

These little blueberry pies are simple to make. And thanks to their rectangular shape, you won't end up with wasted scraps of dough

It's officially summer, which means it's time to make ice cream, sherbet, and sorbet with these 15 recipes

The Foodist, Andrew Knowlton, picks out some of his favorite wacky and gourmet ice cream flavors (like Honey Miso Chive, Smoked Hefeweizen, and Szechuan Strawberry) from around the country

We can't decide if we like ice cream pie or ice cream cake better, so we'll just eat both.