Desserts

Sabayon is a foamy dessert that typically has to be made just moments before serving—if left to stand for too long, i...

Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. Then h...

Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italia...

Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice...

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry c...

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused intern...

Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, ...

This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to...

These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery str...

This is a giant, crowd-pleasing cake, layering light, white cake with fluffy, rich chocolate ganache. Slideshow:...

These buttery pull-apart biscuits are lightly flavored with lemon and cardamom. Slideshow: Amazing Breads and Bis...

Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a c...

Top Chef winner Kristen Kish cooks honey to give it a deeper flavor; it’s key in her fantastic custard, which she ser...

On Top Chef, Kristen Kish’s winning menu included fennel pollen olive oil cake. She makes the simplified version here...