Slideshow: The Best Sweets We Ate in August

Cake at Titan Foods, NYC
Cake at Titan Foods, NYC
"I don't swoon for baklava, but syrup-soaked Greek cakes stop me dead in my tracks. One in particular at Titan Foods has me planning a return trip—a cake/pie hybrid made with yogurt, orange juice, shards of phyllo, and plenty of sugar syrup. It's creamy like custard but full of bright, slightly bitter citrus elements. This is a problem cake."—Max Falkowitz, NY Editor

[Photograph: Max Falkowitz]

When Spuds Attack from Ample Hills, NYC
When Spuds Attack from Ample Hills, NYC

"Ample Hills recently rolled out a new ice cream flavor, When Spuds Attack (bottom scoop in the photo), a potato chip-flavored base featuring crunchy chocolate-covered potato chip chunks. It's my new favorite flavor." —Robyn Lee, AHT editor and staff photographer

[Photograph: Robyn Lee]

Fresh Figs
Fresh Figs
"I've always liked figs for their jammy flesh and floral aroma, but until I came out to San Francisco and tried a few of the local figs, I never knew how awesome they can be. These gorgeous Turkey figs are possibly the most intensely sweet and downright figgy figs I've ever had—biting into one is like taking a mouthful of fig preserves in texture, but with a bright, fresh aroma. Anyone who doesn't think figs are the best thing in the world probably has just not had figs this awesome."—J. Kenji Lopez-Alt, Chief Creative Officer

[Photograph: J. Kenji Lopez-Alt]

Oatmeal Cookies with Chocolate Covered Cranberries
Oatmeal Cookies with Chocolate Covered Cranberries
"What can I say, I really loved these oatmeal cookies with chocolate covered cranberries that I made for my Cookie Monster column. They're oversized and chunky with a ton of brown sugar flavor and the incredible combo of cranberries and chocolate. My favorite cookie of the summer, and, boy, have I made a lot."—Carrie Vasios, Sweets Editor

[Photograph: Carrie Vasios]

Cinnamon Roll at River Styx, Brooklyn
Cinnamon Roll at River Styx, Brooklyn
"A recent brunch at Greenpoint's River Styx found me staring deep into the depths of my soul this cinnamon roll. It arrived at the table piping hot, with a beautiful, burnished crust. Caramel bubbled furiously around the edges, gradually soaking into the soft, bready interior. The biggest challenge was waiting for it to cool...once you've had one bite, it's virtually impossible to stop."—Niki Achitoff-Gray, Associate Editor

[Photograph: Niki Achitoff-Gray]

Basboosa at Al Sham Sweets & Pastries, New York
Basboosa at Al Sham Sweets & Pastries, New York
"There was just no way I could make it through an impromptu walk through Astoria's Little Egypt without stopping for a slice (or three) of basboosa, a traditional Middle Eastern semolina cake laced with honey and studded with almonds. While the rainbow-colored baklavas and jalebis at Al Sham Sweets & Pastries hogged the spotlight, this unassuming cake—light and tender — handily stole the show."—Jamie Feldmar, Managing Editor

[Photograph: Jamie Feldmar]