Ice Cream & Sorbet

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...

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

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

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If you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones like King...

When Nancy Silverton entertains, she often serves dishes that her guests can personalize. For her simple and homey ic...

Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For thes...

Chef Rob Evans creates exalted food at Hugo's in Portland, Maine (where he was named an F&W Best New Chef 2004), ...

"I always think of my father when I think of ice cream," Lissa Doumani says. "When we were growing up, we...

Ferran Adrià popularized savory ice creams in flavors like polenta. Here, he shows his inventiveness in a differ...

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When pastry chef Jacques Torres was growing up in Provence, he believed the sole reason for his family's evening walk...

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