Dessert

This high-end take on the bake-sale favorite ditches dated maraschino cherries, swaps canned pineapple for fresh, and adds cardamom and bourbon to bring out the flavor of the caramel.

This blueberry cobbler recipe is for individual portions—you knew you would find a use for those ramekins!

This delicious, silken ice cream isn’t meant to be super sweet, according to chef Andrea Reusing. It’s more about a fun way to taste corn. Using coconut milk in the base means there’s no need to make a custard.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

This chocolate pie recipe has everything you need in order to live: chocolate wafer cookies for crunch, fluffy chocolate mousse filling, and crème fraîche meringue.

We test if hot fudge—the classic ice cream-topper—is better from the jar or freshly made