Crème brûlée seems to be a dessert locked in step with Valentine's Day: It's classic, easy, and impressive. But what is crème brûlée without its crisp top of just-burnt sugar? Just custard, that's what. Here are the three most common ways to melt sugar on crème brûlée, including one that's newer to us. More

When I first conceived of these bright little tarts, I imagined them as dessert. Later I decided that they were even better as a fancy, yet healthy (gluten-free and sugar-free), breakfast. Either way, they are a luscious pairing of two winter gems: kumquats and dates. More

When I set out to write my first book, one of the first recipes I knew I wanted to include was one for individual steamed pudding cakes. I ended up doing a lemon cakelet after a pregnancy-inspired double-order at a neighborhood eatery called Mary's Fish Camp. The chef there walked me through the magic of a pudding cake; how, thanks to an imbalance of wet to dry ingredients, a creamy smooth pudding layer forms on the bottom and a layer of fluffy sponge cake blossoms on top. More

To me, brownies are the Plain Jane of the dessert table. I'll usually pass over those stodgy squares for something more pert, like lemon squares or a cup of pudding. But add something creamy to the top of a brownie, or perhaps some tart fruit, and I'm all in. These brownies are all dressed up and ready to catch someone's eye: Their thick, fudgy bottom is studded with raspberries and topped with a sweet, creamy goat cheese swirl. More

Valentine's Day is a week from tomorrow, which is as good an excuse as any to focus on chocolate for just a moment. Chocolate and Valentine's — together they make a February cliché, but this collection of chocolate recipes we have for you today is anything but trite. More

In a day dominated by big bowls of chili and cheese-topped potato skins, let's not neglect the dessert table. And as the party guest who swoops in for a sweet fix at the first available opportunity, I have some thoughts on what that table should hold this year. More

Lindsay of the lovely food blog Love & Olive Oil and I have something in common: We like boozy cakes. We also like layer cakes with a serious footprint; if I'm going to eat cake, I want cake — preferably stacked up four layers high. This chocolate cake packs a lot in — red wine, blackberries, buttercream — and it's tall, so it fits the bill admirably. More

Beets aren't just for salads anymore. These highly nutritious root vegetables can be found on dessert menus nationwide and are popping up on baking blogs right and left. Why? Well, let me show you. More

When we first heard from Stephanie Polluck over at Cupcake Project there was a moment of silence. It was quickly followed by head scratching and curiosity and then the stomach growling started. A cupcake made with blue cheese, hot sauce and actual chicken, this is one recipe you're just going to have to make to believe. More

I've always considered a pie of any kind to consist of two things. Crust and filling. So what happens if you leave out the crust? Is it still pie? We're pretty sure this mouthwatering idea screams yes, and it might be the perfect idea for a little winter baking. More