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slideshows desserts a la mode
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What’s better than lazing in a lounge chair in the waning summer sun? Nothing—except coming inside to one of these awesome desserts.
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Articles
(161)
Restaurants
Because we refuse to go home without a sweet treat.
Bon Appétit Staff & Contributors
Cooking
The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
Restaurants
Between slimming margins and shrinking pastry programs, ice cream has become the dessert of choice for a number of buzzy new restaurants.
Kate Kassin
Restaurants
Pichet Ong’s cakes at Brothers and Sisters in D.C. are wildly imaginative and equally delicious. We can’t stop thinking about them.
Elyse Inamine
Culture
1950s vibes + a little dinner theater = exactly what we want from a restaurant in 2016.
Elyssa Goldberg
Part cake, part pudding, this lemony dessert is the ultimate mashup.
Rochelle Bilow
Videos
(222)
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“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.
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Bon Appetite Deputy Editor Andrew Knowlton visits Serendipity at Caesars Palace to learn how to make their $99 ice cream sundae, the Treasure Chest.
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Lemon Cake with Cheesecake Tunnel recipe.
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You have company arriving soon but dinner won't be ready for at least an hour—now what? Kendra Vaculin has you covered, straight from the Bon Appétit Test Kitchen. Watch as she prepares 5 quick and easy snacks for your guests to nosh on during your next party.
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Executive pastry chef Caroline Schiff of Gage & Tollner transforms a 70-year-old Nesselrode pie recipe into a decadent ice cream sundae.
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.