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Whether Dad's favorite is angel food cake or homemade ice cream, we've got the dessert recipe to make his day.
This simple cake puts olive oil's best attributes center stage.
These giant cookies aren't for the faint of heart.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
A no-fuss, six-ingredient semifreddo.
Fresh goat's-milk gelato, shot through with a gooey ribbon of raspberry syrup.
Gelato in its purest form.
A light and refreshing pineapple ice cream that tastes like sorbet.
Pure berries 'n cream.
This eggless mousse is light, creamy, and refreshing, with an herbal aroma that pairs beautifully with fresh fruit.
Toasted oats, cinnamon, and vanilla give this brown sugar ice cream all the flavor of your favorite cookie.
This cake couldn't be easier—it's made, and baked, right in a cast iron skillet.
An old-school Southern classic fit for a crowd.
A new way to make this classic cake.
Taste the rainbow!
Better than anything you can buy!
Like mainlining brown butter, in cookie form.
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.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
Meet the secret love child of Key lime pie and lemon meringue.
Honor your nana with this kicked-up grasshopper pie.
Thick and creamy chocolate mousse, no eggs or gelatin required!
A no-fuss method for classic apple pie.
Fruity, tangy, and fresh.
Light and creamy panna cotta can be tweaked with whatever flavorings you like.
A timeless classic.
It's loaded with coconut at every step.
The classic flavors of spring.
Custard gets the Japanese tea treatment.
Cookies for the malt fanatic.
Quick and easy scones, faster than you can preheat an oven.
A bright and fruity chocolate cake, perfect for any occasion.
A fast and simple stovetop pudding for cold winter days.
Done right, chocolate cream pie is a study in contrast: rich and light, creamy and fluffy, chocolate and vanilla too.
A sweet-and-salty sundae for summer.
A rich, butterscotch-y ice cream that makes the perfect sundaes.
Better than the classic dish pie.
A summertime classic, perfected.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
If there's one thing gluten-free does well, it's light and tender!
Delicate, uber-fluffy, and tender.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Fluffy bites of yellow cake swaddled in a messy coat of powdered sugar.
Maximum return for minimum investment.
The key to lighter cheesecake: Fold in meringue.
This ice cream nails that fresh berry flavor without compromising on a rich, creamy texture.
Fresh mint ice cream with lacy straciatella swirls.
A rich, creamy coffee cream for the latte fan.
An eye-opening ice cream with plenty of coffee flavor and a balanced kick of bitterness.
An easy (and fancy-seeming) cherry dessert.
By steeping nuts directly in the ice cream base and adding toasty, nutty browned butter, you can make butter pecan that actually tastes like its name.
Upgraded with rich, dark maple syrup.
How to make the region's signature dense, rich ice cream, with that distinct chewy texture.
Shell-shaped tea cakes flavored with brown butter and almond.
An ice cream for the most hardcore chocolate lover.
Dark chocolate and creamy Nutella cheesecake on a crumbly Oreo crust.
Fudgy brownies topped with generous dollops of homemade dulce de leche and crunchy sea salt.
All you need is five minutes, three ingredients, and a food processor.
Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream.
An easy, elegant chilled dessert flavored with lime zest and juice.
Seventy-percent-cacao chocolate, egg yolks, and a bit of heavy cream add up to one heck of a deep, dark, decadent chocolate custard.
This flourless chocolate soufflé cake is so creamy-chocolaty, it's practically a mousse in cake form.
This one's dessert-ready.