desserts

15 End-Of-Summer Dessert Recipes, Starring Fruit

Stone fruit and berries don't get better than this
Sep 12, 2014 11:00 am

Peaches. Melons. Mangos. People, these things are not in season all year long — just because you can technically find them at your supermarket doesn't mean they're going to sing their glorious chorus as loud as they will right now. Check out our 15-recipe tribute to sweet, juicy, perfectly ripe end of summer fruit and bake, grill, freeze and just pop berries in your mouth until the good stuff disappears. There there, it's going to be fine. 

Chocolate Cake With Green Tea Recipe

Pair with a cup of matcha for a perfect dessert
Sep 5, 2014 12:00 pm

You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made a green tea-spiked chocolate cake so rich and delicious it barely lasted an hour. Or maybe tell us that after it happens.

Pastry Essentials: Chocolate Cheesecake Recipe

Master the Rolls-Royce of decadent cheesecakes!
Aug 22, 2014 12:00 pm
chocolate cheesecake recipe

You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made a chocolate cheesecake so sinful that it barely lasted an hour. Or maybe tell us that after it happens.

DIY Brazil Nut Pralines Recipe

Make these simple crunchy nut pralines at home
Aug 13, 2014 3:00 pm

You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made Brazil nut pralines so addictive that a double-batch barely lasted a week. Or maybe tell us that after it happens. 

 

Master Your 'Cone At Home' Game, Win At Ice Cream

Here's how to get the most of your ice cream maker
Aug 13, 2014 1:00 pm

Tyler's the creative director of Salt & Straw, Portland's favorite artisanal ice cream shop (and soon to be in LA, too), which means he's the guy creating awesome flavors based on local ingredients like goat cheese/marionberry/habanero, bone marrow/ smoked cherry, and a whole lineup of wacky Thanksgiving flavors. I hopped on the phone with young Tyler (dude's only 26) and got the low-down on becoming an at-home pint champion.

Cutting Your Birthday Cake The Right Way Will Keep It Moist And Spongey For Days

Ancient slicing technique is still a modern marvel
Aug 5, 2014 1:00 pm

There's a better way to slice a cake than the traditional wedge especially if you plan on saving some for later. Mathematician Alex Bellos, citing a century-old article in the scientific journal Nature, demonstrates a different strategy. Watch how he does it here.

5 Addictive Avocado Desserts To Kick Off Your Weekend

Avocado shakes, ice pops, mousse and créme brûlée!
Aug 1, 2014 10:30 am

This is one of those things where you’re going to have to trust us for a second and just go with it. Avocado, the lifeblood of guacamole and staple at sushi bars, can be incorporated into some wonderful desserts — think crème brûlée and ice pops.

What's The Deal With Raw Chocolate? And Why Am I Paying $14 For A Bar?

Experts give us reasons to seek out uncooked cacao
Jul 28, 2014 9:00 am

What's better, chocolate "cooked" below 140 degrees? 150? And what about 73-percent raw and roasted? Or, a 50-percent split? After talking to experts in the industry, Linnea Covington got a handle on the many opinions in the raw chocolate game. Here's what she learned.

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