Sweets

Pair 'em with a mug of hot cocoa.

It's our go-to brunch dish for a reason.

The best kind of kitchen magic we know.

So much easier than apple pie.

Just look at these layers.

Pumpkin pie who?!

I never celebrate Thanksgiving without it.

It turned me from a grape skeptic into a voracious grape eater. 

It has seven layers to love.

Top them on vanilla ice cream. (Just trust us.)

I can't stop snacking on them.

You don't even need a mixing bowl.

It's scary good.

Plus: our secret for making them extra tall and flaky.

Every baker needs this.

When cherries are in season you may want to pick up bags of dark, sweet berries at the market and eat them all fresh. But make sure you save a pint or two to bake with. What’s your favorite cherry recipe? Here are 24 recipes, from pie bars, to a frangipane galette, chocolate-covered cherries, cherry sangria, cherry dump cake, and more … And if cherries aren’t in season where you are, we fully endorse using frozen.

Five layers of deliciousness.

The minimalist dessert gets a maximalist upgrade.

Grab a spoon.

No road trip required.

Perfect for fans that don’t own an ice cream maker!

You just need 5 ingredients and there's no baking required.

As much as we love ice cream, we wouldn’t want you to miss out on another sweet, creamy treat: homemade frozen yogurt. So I went about looking for the very best method for making frozen yogurt. After testing several recipes I’ve found that whipping up your own batch of fro-yo isn’t too different from making your own ice cream, though there are a few key differences to keep in mind.

Feels goods, right?

The fastest, most refreshing ice cream trick we know.

One of my most enduring childhood memories is watching my bà nội, or grandmother, shaving corn – the clean, confident stroke of her knife, and the tumble of sweet, juicy kernels released from the cob. If we were lucky, she’d stir the kernels into a pot of coconut milk with tapioca pearls to make chè, a delectable Vietnamese pudding. I can think of few better treats than chè on a summer afternoon.

Just saying.

For whenever a craving strikes.

Creamy, tangy, no-cook panna cotta is perfect no matter the season.

While Passover gives us a reason to make this candy-like dessert, really there’s no need to wait. Matzo (or matzoh or matzah), the Jewish unleavened cracker-like bread, is the perfect crunchy, flaky base for a thin coating of buttery caramel and melted chocolate, along with whatever toppings your heart desires. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate — this stuff is so addictive you won’t want to wait for Passover.

And it comes together with three basic ingredients.

It's ready in 20 minutes and doesn't require turning on the oven.

When you have a glut of fresh summer fruit, sorbets are the answer.

Do you really need a reason to bake a single dark, chocolatey brownie? One that requires only pantry staples and a toaster oven? A brownie that you don’t have to share? Fine, I’ll give you a few — it’s better than a box mix and only takes about 20 minutes total to make, bake, and cool. Brownies are the champions of chocolate cravings, and this one is chewy, chocolatey, and fast. Baking in a toaster oven has a few benefits.

We found the best cookie for the job.

When you crave a sweet snack but want to avoid the seduction of a whole cake or a dozen chocolate chip cookies, the one-off mug cake is your best friend. Have you ever made a mug cake? It’s just what it sounds like: a few tablespoons of ingredients whisked up in a mug and baked in the microwave for less time than it takes to make popcorn. Presto: sweet, moist cake. And just one of them.

This recipe for fudge is a classic one from my childhood. I like it because it requires no special equipment or ingredients — just sugar, cocoa powder, milk, salt, butter and vanilla. Even a candy thermometer is optional. I like this recipe for its practicality and deliciousness, but I love it because it’s my father’s recipe and every time I make it, it’s like I’m spending time with him again.

Chocolate and peanut butter are BFFs for good reason.

Imagine the tines of your forking breaking through, almost snapping, the velvety crust of a fruit tart. It crumbles a bit, but is far from dry — each bite more rich and buttery than the last. That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. The name literally means “sandy,” although it’s anything but.

It's better than anything you can buy.

If you can't get enough of Mexican street corn, we combined all the flavors in one sweet, salty, and crispy fritter.

It's as rich and creamy as you could ever hope for.

This Tennessee classic is a labor of love, but it just gets better after it's made. So bake a cake and nibble away all week long.

Knowing how to make chocolate pudding from scratch is like having the golden key to winning dessert.

When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it's anything but plain!

Snacks and fall just seem to go together.

Just when I thought I’d filled my arsenal with enough delicious homemade holiday treats, along came heavenly hash to sweep them all under the carpet. The combination of bittersweet chocolate, roasted almonds, and marshmallows is truly a gift from above! Heavenly Hash may be better known as an ice cream flavor, but it actually started out as a candy.

Forget the ice cream cones!

This may sound crass, but I have yet to find a lemon sorbet from the grocery store whose flavor doesn’t remind me of cleaning fluid. Luckily, lemon sorbet is an easy dessert to make at home, and it’s so worth it. You don’t even need an ice cream maker to get good results. As we know from Some Facts About Ice Cream, sorbet contains more sugar than ice cream, but has less fat. It’s also non-dairy and is usually flavored with fruit.

Now you can have all the kettle corn you want from the comfort of your couch.

Check out those purple swirls 😍

Two ingredients take it to the next level.

Baklava is one of those desserts that has a reputation for difficulty, but is actually surprisingly easy to make.

It feels so fancy to put them on a cookie tray for a spot of afternoon tea.

Here’s what makes a tarte Tatin so fabulous: even if your crust isn’t perfect, even if it crumbles a bit when you flip it (as my buttery crust has done this time), and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven. Tender apples in a deeply caramelized sauce will cover a multitude of other culinary imperfections.