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Bright and tart lemon bars, a stunning carrot cake, a novel take on fruit salad, and more Easter desserts that no one will skip.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
A modern approach to one of America's most iconic desserts.
Simple, low-stress, and eminently satisfying.
A summertime classic, perfected.
All you need is five minutes, three ingredients, and a food processor.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
Rich, creamy, and bursting with bold coffee flavor.
Fruity, tangy, and fresh.
Gelato in its purest form.
Soft, rich lemon bars that slice into neat squares.
Delicate, uber-fluffy, and tender.
Like mainlining brown butter, in cookie form.
Silky-smooth ice cream with a complex dairy flavor—no ice cream machine required.
A no-fuss method to make classic coffee cake even easier.
Meet the secret love child of Key lime pie and lemon meringue.
Silky smooth ice cream, no ice cream machine required.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
Better than anything you can buy!
A no-fuss, six-ingredient semifreddo.
This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.
Light and creamy panna cotta can be tweaked with whatever flavorings you like.
It's loaded with coconut at every step.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
A new way to make this classic cake.
Done right, chocolate cream pie is a study in contrast: rich and light, creamy and fluffy, chocolate and vanilla too.
Maximum return for minimum investment.
This eggless mousse is light, creamy, and refreshing, with an herbal aroma that pairs beautifully with fresh fruit.
The key to lighter cheesecake: Fold in meringue.
Thick and creamy chocolate mousse, no eggs or gelatin required!
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
A bright and fruity chocolate cake, perfect for any occasion.
Taste the rainbow!
Strawberry shortcake, in frozen form.
A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
Layered raspberries and cream with a smoky, boozy bite.
If there's one thing gluten-free does well, it's light and tender!
Gooey chocolate cake for two, loaded with whipped cream, ice cream, chocolate, and caramel sauce.
Angel food cake gets a toasted-sugar tan.
Honor your nana with this kicked-up grasshopper pie.
Give cheap Easter candy new life in these ultra-dark chocolate cookies.
Dark chocolate and creamy Nutella cheesecake on a crumbly Oreo crust.
How to build a better fruit salad.
Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream.