On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy. More

This cheat's dessert is a five-minute knockoff of the great raspberry-rose sorbet from Berthillon in Paris. More

This Friday (June 17) marks the 39th anniversary of the break-in of the Democratic National Party headquarters at the Watergate Hotel, and somehow this scandal gave birth to a peculiar recipe: Watergate Salad. The ambrosia-like summertime dessert is the product of a 1960s sensibility that easy entertaining equals canned "instant" foods. It's just a mix of pineapple chunks, mini marshmallows, and pecans in a base of pistachio pudding. More

In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced. More

Rose water is as likely to be found in Grandma's perfume as in our food. It's an old-fashioned flavor, looking backward rather than forward. But there's something about its ancient caché when treated right, there's nothing like it. Rose water's best uses are also its oldest: pastries, creamy desserts, spicing for nuts, and accents on braised dishes. More

When you throw a dinner party, sometimes you ask a friend to bring dessert, sometimes you hit up the Italian bakery on your way home, and sometimes—yes it's true—sometimes you eschew this final course all together, hoping that everyone will be too full of hamburgers to notice. But because my personal motto is, "Don't forget dessert," I give you three tasty solutions to this problem. No dainty souffles or individual tarts here; these are desserts to feed a crowd. More

It's fascinating to see which spices and seasonings one cuisine adopts from another—but I'm more interested in those they leave behind. The answer to why some ingredients don't make the cut are often riddles of history, economics, and the whims of traders, merchants, and tastemakers. Which is an elaborate way of saying that I don't know why Americans haven't glommed on to orange blossom water while rose water and rose petals line more shelves and pastry counters. I'm just glad it's here now. More

In the old days, fasting before Easter was part of the Swedish tradition. To be able to survive fasting during a time of year when Sweden is coldest, dark, and snowy, it was important to stock up on calories. One way of doing this was through a pastry called the semla, also called "fastlagsbulle." It had everything required for a food item whose main purpose was to help us efficiently store calories: white flour, plenty of sugar, and plenty of fat. More

Æbleskiver, which is Danish for "apple slices," are a classic Danish dessert primarily served during Christmas that resemble round pancake balls with a doughnut-like texture. The name is completely misleading though—the recipe hasn't contained apples for over a century. Served warm with icing sugar and jam, they're delicious and deservedly one of the country's most famous desserts. More

It's been quite a while since the Food Network aired a quality baking show, so I was pretty excited when I heard word of a new show coming to Food Network this month: Dessert First with Anne Thornton. I had high hopes but low expectations as I checked out an advance copy of the first episode. After all, the Network is inexperienced in pastry food porn; could they pull it off? More