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Ice Cream & Sorbet

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At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a...

Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, Ohio, says the secret to a perfect layered terrine is t...

The French macaron is a simple cookie made with almonds, sugar and egg whites. The recipe here includes green tea pow...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her Halloween...

Chef Way For his labor-intensive Candy Bars, Alain Ducasse makes hazelnut glaze and caramel pastry cream. Easy Way H...

“Greek yogurt is like a secret weapon,” says Joy Wilson. “It can be fat-free but still really thick. And I love that ...

Reminiscent of a Creamsicle, this creamy, tangy terrine can be made with a shortcut: store-bought orange sorbet.

Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable a...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

This traditional ice cream has an egg-rich custard base. Molly Moon’s Christina Spittler says the egg yolks help make...

Molly Neitzel recommends using the best- quality local milk and cream. “You can really taste the difference when maki...

Swirling caramelized apples with dulce de leche into vanilla ice cream makes for a delicious treat. Slideshow: Tasty...

This dairy-free frozen banana treat is studded with bits of candied ginger. It’s even more decadent when topped with ...

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks. ...

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