Each week we round up our favorite posts and recipes from our friends at The Kitchn.

This week, the Kitchn goes on a baking rampage and produces a gorgeous Nutella cake. The chocolate hazelnut ganache is just the cherry on top of the this over-the-top sundae.

Also on the Kitchn, how to preserve fresh herbs, frozen nectarine-yogurt pie, cold-brewing iced tea, and using Japanese rock salt.

• 3 Ways to Preserve Fresh Herbs: Since it's almost impossible to use up that whole bunch of sage before it rots, here are some ways you can save them for later.
• How Quick and Cold Dessert: Frozen Nectarine-Yogurt Pie: With nothing more than fresh fruit, yogurt, and cream, there's no excuse for not making this sweetie pie.
• Refesh Yourself with Cold-Brewed Iced Tea: No bitterness in my iced tea? Endless summer fun in the sun!
• What to Do With...Japanese rock salt?: Fancy salt that comes with its own mini grater? There are so many possibilities...