Slideshow: The Best Sweets We Ate in February

Christopher Stephens' Pie Party
Christopher Stephens' Pie Party

"Sometimes you get quality and quantity, such as with this this glorious 11-pie spread baked by Serious Eats intern alum Christopher Stephens (and his mom, Toni) for his annual 'Pies Against Cancer' fundraiser. My favorites were the chocolate pudding pie and buttermilk pie." —Robyn Lee, AHT Editor/Art Director

[Photographs: Robyn Lee]

Chai Funnel Cake at North End Grill, NYC
Chai Funnel Cake at North End Grill, NYC

"Pastry chef and ice cream fanatic Tracy Obolsky and I chat about ice cream pretty often on Twitter, and this month I finally got to taste her desserts first-hand, and let's just say that sticky bun ice cream, made with real sticky buns blended right into the base, is the secret love I never knew I had. You won't find that on her menu (yet), but you will see this funnel cake dusted with a peppery chai masala, encircled by orange caramel, and topped with a subtly tannic assam ice cream. Why aren't fancy funnel cakes more of a thing?"—Max Falkowitz, NY Editor

[Photograph: Max Falkowitz]

Pistachio Gelato at Eataly Chicago
Pistachio Gelato at Eataly Chicago

"I spent the whole month feasting at Eataly Chicago, so it makes sense that I would pick a sweet from there. While I’ve already sung the praises of the Nutella Bar, it’s hard to argue with a scoop from Il Gelato. This is creamy, full flavored gelato, which will be an ideal treat in River North once the temperatures creep out of the 20s."—Nick Kindelsperger, Editor of Serious Eats Chicago

[Photograph: Nick Kindelsperger]

Malva Pudding Cake at Sqirl, LA
Malva Pudding Cake at Sqirl, LA

"We've given some love to Sqirl's inventive jams (which are available online) before, but on my recent trip to LA, I visited their oh-so-charming storefront for a proper meal. And like any proper meal, the highlight was dessert, particularly this Malva Pudding Cake, a traditional South African dessert made by pouring a caramel-y custard on top of each spongy cake when it's hot out of the oven, letting each cup set into a moist, sticky bundle of joy (no, not that kind, that would be weird)."—Jamie Feldmar, Managing Editor

[Photograph: Jamie Feldmar]

Black Sesame Cream Puff at Sweet Mue, San Francisco
Black Sesame Cream Puff at Sweet Mue, San Francisco

"Black sesame sweets can be hit or miss, occasionally suffering from an unfortunate grainy texture or an imbalance between the sesame's natural earthiness and the added sweetness of the dessert. On the other hand, this cream puff showed why black sesame sweets can be awesome. They gave the light cream filing a sweet yet nutty flavor that made a simple cream puff really delicious."—Carrie Vasios Mullins, Sweets Editor

[Photograph: Carrie Vasios Mullins]

Noosa Honey Yoghurt
Noosa Honey Yoghurt

"Noosa's "Aussie-style yoghurt" is some seriously good stuff. The fruit flavors are pretty great, but I'm all about the honey. It's full-fat and just about as rich as blended cheesecake, so you only need a few bites at a time. I like it straight up, or with a sprinkle of Christina Tosi's Cornflake Crunch and some blueberries if I'm feeling fancy." Erin Jackson, AHT Contributing Editor/San Diego contributor

[Photograph: Erin Jackson]