Slideshow: The Best Sweets We Ate in June

Raspberry-Campari Frozen Yogurt
Raspberry-Campari Frozen Yogurt

"I have a confession to make: I don't like Campari. It's usually a little too bitter for me, but it really plays off the sweetness of the raspberries and the tartness of the orange zest so well in this fro-yo Max made in the office. You can make it too: here's the recipe."—Vicky Wasik, Visual Editor

[Photograph: Vicky Wasik]

Homemade Canelé From Sweets Guru Niko
Homemade Canelé From Sweets Guru Niko

"Our dessert pro Niko went on an impressive canelé hunt in New York in his quest to find the best this city has to offer. The best ones are pretty good, but to be honest, none of them top Niko's, which I was lucky to have again this month. Seriously—just look at them! They're perfect."—Max Falkowitz, National Editor

[Photograph: Robyn Lee]

Chocolate Covered Graham Crackers from Fairway, NYC
Chocolate Covered Graham Crackers from Fairway, NYC

"At first glance Fairway's chocolate covered graham crackers, made by an old New York, non-artisanal candy company called Asher's, don't seem like they have much going for them. After all, how good could a gussied up graham cracker be? The answer, my friends, is damn good. The conventional graham crackers are covered with a thick layer of bittersweet chocolate. So in every bite you get the cinammon-y, sugary crunch of a graham cracker and a serious not-too-sweet chocolate hit. With a cold glass of your milk of choice they are so fine you won't believe it."—Ed Levine, Serious Eats Overlord

[Photograph: Vicky Wasik]

Canelé From Cellar Door Provisions in Chicago
Canelé From Cellar Door Provisions in Chicago

"I’m extremely late to the canelé party. I just always thought the French pastry looked brown and boring, so I never thought I needed to try one. But when it’s done right—like it is at Cellar Door Provisions—the canelé is an absolute marvel. I love the contrast of the lightly caramelized and crackly exterior to the rich and airy interior. Apparently, they are rather difficult to make, but it takes no time to eat one."—Nick Kindelsperger, National Editor

[Photograph: Nick Kindelsperger]

Chocolate Pudding at Tartine Bakery, San Francisco
Chocolate Pudding at Tartine Bakery, San Francisco

"Sure, Tartine Bakery makes some of the best bread I've ever had, and insane croissants. (Tasting their chocolate croissant was one of the first things to convince me to move to San Francisco.) But it's easy to forget about the humble chocolate pudding, which is actually one of the most delicious desserts they offer. It's silky and rich and intensely flavored, and while it's 100 times better than the boxed stuff I grew up with, it's still comforting in a nostalgic way."—Maggie Hoffman, Senior Editor

[Photograph: Maggie Hoffman]

Saffron Shira (Halwa) with Raisins, Pistachios, and Almonds
Saffron Shira (Halwa) with Raisins, Pistachios, and Almonds

"I took an amazing Indian cooking class recently with The League of Kitchens. I learned a ton, and all of the food we made under the guidance of our teacher, Yamini, was delicious. But this sweet made from semolina cooked in copious amounts of ghee, milk, and sugar, and flavored with saffron, pistachios, almonds, and raisins, is the dish that keeps haunting me. I need to make it again, and soon."—Daniel Gritzer, Culinary Director

[Photograph: Daniel Gritzer]

Matcha Brulée at Ippudo NY
Matcha Brulée at Ippudo NY

"I admit that I'm a latecomer to the Ippudo fanboy extravaganza, and while ramen was the obvious focus of my first visit, dessert proved to be an unexpected stand-out moment in the meal. The Matcha Brulée practically jumped off the dessert menu page, and next thing I knew Ippudo's lightning-fast waitstaff had placed it in front me in all its green glory. The custard and heap of matcha gelato had that enigmatic sweet green tea flavor that in no way resembled the warm contents of a nearby cup, and the combination of textures reminded me why creme brulée (like Ippudo) deserves all the hype."—Ben Miller, Intern

[Photograph: Ben Miller]