Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan. Batter is spread in a pan, then sprinkled with a sugar and cocoa powder mixture and liquid. This top layer filters down, essentially swapping places with the batter. The result is a layer of cake floating on top of pudding. More

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

[Photograph: Lauren Weisenthal] This recipe is modified from Claudia Fleming's book The Last Course, which is currently out of print. About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She... More

[Photograph: Max Falkowitz] The salted caramel ice cream from Bi-Rite Creamery is one of the best I've ever tasted. It's wildly complex, a tad smoky, and just salty enough. Just as important, it's ridiculously creamy thanks to an especially high... More

Mastering the art of marshmallow making gives candy makers the opportunity to play with all sorts of exciting flavors because, after all, the marshmallow really is just a squishy blank canvas. We have to tip our hats to Shauna Sever, author of Marshmallow Madness for having the foresight and vision to bring together two of our favorite confections in these Sea Salt Caramel Swirl Marshmallows. And if you're wondering, they're just as great as they sound. Tender, bouncy vanilla marshmallows run through with ribbons of sweet and salty caramel. More

A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling. More

These Tailgate Cupcakes are the holy trinity of salted caramel: salted caramel cake filled with yes, salted caramel, topped with salted caramel, and finished with a shower of crunchy coarse grained salt. More

Really good caramel ice cream comes from playing chicken with your sugar. Don't let it intimidate you while melting it; the sugar should be the color of dark stained wood. I let it smoke, then slowly count to 3 before plunging in butter and cream. Those last three seconds are where those beautiful smoky flavors develop. More