Dessert Recipes

Yes, You Really Do Need a Stand Mixer for That

The most important thing a stand mixer has to offer isn't convenience; it's power.

Icing on the Cake: A Guide to Basic Frosting Types

All the basic cake frostings and when to use them.

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

How Silicone Baking Mats Are Ruining Your Cookies

How baking on parchment versus silicone can affect the color, texture, and size of a cookie.

Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking

How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.

How to Scale (Most) Cake Recipes to Fit Any Pan

How to resize your favorite cakes to bake in other pans.

How to Put a Bundt in the Oven

Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.

How to Clean Candy (and Other Sticky Stuff) From a Pot

Never scrub a dirty pot of caramel or fudge again!

How to Make a Paper Piping Bag

How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.

How to Make a Paper Piping Bag

How to make a classic parchment cone for birthday-cake inscriptions, frosted sugar cookies, and all sorts of other pastry projects.

How to Make a Fresh-Fruit Swirl for Ice Cream

Let the market's fresh fruit inspire your ice cream decisions.

What to Do With Leftover Vanilla Bean Pods

Don't let those pricey pods go to waste.

How to Rescue Swiss Buttercream, No Matter the Problem

How to save a Swiss meringue buttercream when things go wrong.

How to Bake a Pie With Frozen Fruit

How to swap frozen fruit for fresh in your favorite pie.

Meet the Umami Bomb of Dessert: Malted Milk Powder

What is malted milk powder, and why does a canister belong in your pantry?

The Difference Between Blackstrap and True Molasses

It may be called blackstrap "molasses," but in the kitchen, blackstrap should never be confused with true molasses.

How to Fill a Piping Bag

Filling a piping bag can be an awkward proposition, but not if you know a few simple tricks.

How to Bake a Million Cookies and Live to Tell the Tale

Make the most of your time in the kitchen with a few simple tips for holiday cookie baking.

Master Blind-Baked Pie Crust With These 6 Simple Tips

Six tips for a perfectly pre-baked pie crust.

Don't Blame the Humidity: How "Room Temperature" Can Ruin a Pie Dough

When things heat up in the kitchen, don't give up on pie!

Become a Pastry Rock Star With This Herringbone Lattice Pie

This ain't your grandma's kind of pie.

How Muffin Pans (and Liners) Can Affect Your Favorite Recipe

Do you know the muffin pan, the muffin pan, the muffin pan?

Decorative Crust 101: How to Make a Lattice Pie

Decorations that are as easy as pie.

Beautiful, Flaky Pie Crust the Old-Fashioned Way

Low-tech, flaky, and delicious.

6 Unexpected Factors That Can Ruin Your Gelatin Desserts

Because knowing is half the battle.

Cookie Science: How Do Eggs Affect My Cookies?

What are those eggs doing in your cookie dough?

Cookie Science: The Real Differences Between Brown and White Sugars

Different sugars do very different things in cookie doughs.

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

Cookie Science: Why Cream Butter and Sugar?

The science behind creaming butter and sugar.

An Illustrated Tour of Ice Cream Styles Around the World

How well do you *really* know your ice cream?

3 Gluten-Free Flour Blends You Can Use in Any Recipe

The geniuses of @ideasinfood developed three gluten-free flours you can use in ANYTHING

The Subtle Secrets to Making the Best Ice Cream Mix-Ins

Ice cream whiz @maxfalkowitz gives his dirty secrets to adding mix-ins the right way

The Real Rules of Making Boozy Ice Cream

The secrets to awesome boozy ice cream, revealed

The Science of the Best Sorbet

Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream

The Food Lab: The Science of the Best Chocolate Chip Cookies

The Food Lab's guide to the ultimate chocolate chip cookie.

The Best Way to Store Ice Cream in Your Freezer

Do I Need to Use Eggs in Ice Cream (and How Many?)

What's the Difference Between Gelato and Ice Cream?

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

How Ice Cream Got Its Cone

Spoiler alert: It didn't start with a rolled-up waffle.

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

What Is Gluten? The Science Behind Great Dough

What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.

How Banana Pudding Became a Southern Icon

[email protected] shows how banana pudding became Banana Pudding

Where Have All the Chocolate Sprinkles Gone?

An ode to chocolate sprinkles.

Why Have I Never Tried: Whatchamacallit?

Share Your Sweets: Edible Gifts

SE Staff Picks: Our Favorite Chocolate Things

Share Your Sweets: Cupcakes

Serious Eats Staff Picks: Favorite Chocolate Candy Bars

Share Your Sweets: Chocolate Chip Cookies

Share Your Sweets: Tarts

Share Your Sweets: Cupcakes

Share Your Sweets: St. Patrick's Day Sweets

Serious Eats Staff Picks: Our Favorite Candies on a Stick

Staff Picks: Our Favorite Doughnuts

Behind the Scenes: Back Door Donuts in Martha's Vineyard

Open Thread: What's Your Preferred Pop-Tart?

Behind the Scenes at Old Fashioned Donuts in Chicago

The Best Stand Mixer for Bakers

Why our resident pastry wizard is so obsessed with one stand mixer in particular.

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

Exploring the complexities of commercial vanilla extract and the failings of homemade.

For the Most Jaw-Dropping, Stupid-Tall Cheesecakes, You’ll Need This Pan

A custom-made cheesecake pan for extremely tall and creamy cheesecakes, BraveTart-style.

These Cake Stands Won't Let You Down

Sturdy and well balanced, these stands are so much more than just a pretty base.

Our Favorite Chocolate Easter Bunnies, Eggs, and More

The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.

The Best Pan for Sheet Cakes, Brownies, and Bars

Our absolute favorite pan for sheet cakes.

16 Essential Pie-Making Tools

From a creamy pumpkin pie that never cracks to a juicy cherry pie that's crispy on the bottom, successful pie-making depends on having the right tools for the job.

The Best Ice Cream Makers

The best homemade ice cream needs a good ice cream maker.

The Best Ice Cream Scoops

We tested 17 ice cream scoops to find the shape and design that work best.

BraveTart's Essential Baking and Pastry Gear

All the equipment you need for a well-stocked pastry kitchen.

How to Choose the Best Cake Pans

How different types of cake pans can make or break your favorite recipe.

How to Choose the Right Pie Pan (Hint: Cheaper Is Better)

When it comes to pie plates, you don't always get what you pay for.

How Muffin Pans (and Liners) Can Affect Your Favorite Recipe

Do you know the muffin pan, the muffin pan, the muffin pan?

Taste Test: The Best Ready-Made Chocolate Chip Cookie Dough

Who makes the best ready-to-bake cookie dough? We ate hundreds of cookies to find out.

Taste Test: 1 Day, 23 Pop-Tart Flavors

Taste Test: Does Premium Dairy Make Better Homemade Ice Cream?

Taste Test: New Ritter Sport Winter Edition Chocolates

Taste Test: Haribo Gummy Bears, German vs. American (Turkish)

Taste Test: Chocolate-covered Toffee Bars: Heath, Daim, and Skor

Weekend Book Giveaway: Okie Dokie Donuts: Open for Business!