Pastry chef Meredith Kurtzman tempers the fruit’s musky, sweet-tart f ...

Pastry chef Alex Stupak distills all the flavor of pumpkin to a custardy es ...

?Do-it-yourself fro-yo, with fresh cherries.

A luscious desert made using the lushly aromatic orbs that have turned up i ...

Imperceptibly enriched with soy milk, tofu, and just enough miso to give it ...

A fresh orange icing brightens up almond-flour-and-cocoa cookies.

The pie is made with a combination of unusual sugars, from molasses to a da ...

This godsend for winter-weary pastry chefs becomes sweeter when cooked but ...

A riff on the cooling gelatin desserts that proliferate in China, served he ...

Barber can’t resist the occasional flourish on a traditiona ...

March is high season for New York and Vermont sugar-makers, who tap maples ...

Pilfer sprigs and shoots from the vegetable garden to counterbalance the sw ...

A barely cooked berry compote nestles up to Craft's fluffy steamed lemon pu ...

Don’t worry: Whatever health benefit is gained in the baking is lost ...

Miniature shortcakes make sophisticated desserts when layered with fluffy l ...

Mint is pretty standard dessert material, but it seems more exotic when com ...

Caramelized pineapple, rum, and cinnamon make a surprising pair with nutty ...

A traditional French dessert of crepes layered with whipped cream gets a Ja ...

Drizzle them with honey, wrap them in bacon or prosciutto, or try these swe ...