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Ice Cream & Sorbet

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Plus: More Dessert Recipes and Tips

While creating this cold, creamy terrine with layers of fluffy coconut mousse and sweet-tart mango sorbet, Lauren Cha...

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...

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

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

Gabriel Frasca Cocktails 2006 • February 2006

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

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

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

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

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...

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

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

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