Slideshow: Staff Picks: The Sweets We Could Never Give Up

Ice Cream
Ice Cream
"Ice cream of course! Look, you can take away my cookies or cake or pie, but if you take away my ice cream I lose the topping for all of those things. And then I'm left with whipped cream alone, which is like having a juicy, fatty burger taken away and replaced with a ham and cheese sandwich. Not the same. Ice cream forever."—Max Falkowitz, NY Editor

[Photograph: Max Falkowitz]

Croissant at Tartine, San Francisco
Croissant at Tartine, San Francisco
"I may not have chosen my San Francisco apartment exclusively because it's down the block from one of San Francisco's best croissants, but it figured into the calculations at least a little bit. When fresh, these monster croissants are simply incredible: crackling, tender, and rich in all the right ways."—Maggie Hoffman, Drinks Editor

[Photo: Carey Jones]

Maple Syrup
Maple Syrup
"I have a penguin-shaped glass vessel filled with maple syrup, the wonderful medium-dark stuff from Vermont. He sits on my kitchen counter at all times, ready to be drizzled on yogurt, on sweet potatoes before roasting, or whenever else Mr. Penguin looks at me and says "that could really use some maple syrup" (he's always right)."—Erin Zimmer, National Managing Editor

[Photograph: Andrew Strenio]

Blueberry Pie
Blueberry Pie
"Of course I'd never want to give up any of my sweets, but I'd really have a meltdown if I had to go through a summer without a freshly baked blueberry pie. That first bite when the warm buttery crust meets the sweet berries and a bit of cold vanilla ice cream is what I wait all year for."—Carrie Vasios, Sweets Editor

[Photograph: Lauren Weisenthal]

Soft Serve
Soft Serve
"I could never give up soft-serve. If given a choice between it and regular ice cream, I'd take soft-serve in a second. I'm crazy for its airy-light texture, how it's always perfectly lick-off-the-cone-able. I'm happy with plain ol' vanilla smothered in toppings like at Big Gay Ice Cream, or fancy goat's milk soft-serve at Victory Garden, or even chemical-filled Tasti-d-Lite."—Carey Jones, Senior Managing Editor

[Photograph: Carey Jones]