Ice Cream & Sorbet

Plump Tahitian vanilla beans as thick as caterpillars grow on an island not far from Bora Bora; they inspired Jean-Ge...

When he's grilling outside in winter, Lachlan Mackinnon-Patterson likes to make his granitas outside too. He'll place...

High-quality balsamic vinegar is dense and complex, so a little goes a long way in this sweet-tangy caramel sauce, wh...

Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in...

Chef Way This dessert has several complex components: hibiscus sorbet, yuzu curd and rose-water foam. Easy Way The hi...

This icy, savory palate cleanser resembles a frozen gazpacho. Like all granitas, it is easy to prepare without an ice...

In Mexico, fruit often gets sprinkled with salt and chile powder and eaten as a snack. Michel Algazi and Roni Goldbe...

Paul Kahan's pastry chef at Blackbird, Tara Lane, created this ridiculously simple ode to the classic campfire desser...

Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandw...

Spire • Boston At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Ma...

Southern red velvet cake is usually a tall layer cake, slathered with cream cheese icing and studded with pecans. In ...

At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey food with a r...

Plus: More Dessert Recipes and Tips

Profiteroles are decidedly French, but Pichet Ong, the pastry chef at Spice Market and 66 in New york City, adds a Vi...