Dessert

Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

This classic chocolate chip cookie recipe produces tender cookies with crisp, golden edges and tons of buttery, chocolaty flavor.

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Serve these simple cakes at brunch or keep them around for snacking all week long.

Our best cheesecake recipe turns out a remarkably rich, tangy, smooth, and creamy dessert.

The pandan-scented dessert is like one big, green honeycomb.

On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.

Bye-bye, rock-solid chocolate chip cookies.

At its simplest, fraisier cake is, essentially, one big sandwich of the reddest, ripest strawberries you can find.

With the shaved ice attachment, watermelon slushes are in your future—all summer long.

Strawberries and cream, but make it fancy (and in a cake).

This joconde cake is nutty and rich but still light as a sponge cake should be.

Coconut, pecans, and chocolate—this classic German chocolate cake satisfies any sweet tooth.

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

Baked in the embers of a campfire or charcoal grill, these strawberries are sure to please.

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