At The Waffle Window, Liege-style waffles come topped with fruit, drizzled with chocolate, or served in sundae form (among other options). While it's in season, the strawberry-topped Rose City is a good choice. More

Ghirardelli recently introduced the "Marina Collection", a trio of lighter dessert options featuring lemon sorbet. We swung by to try the lemon sorbet sundae. More

Since the beginning of May, chef Carlos Delgado and CreamCycle have been peddling (and pedaling) ice cream sandwiches all over DC. The current executive chef of Boveda and his partners have crafted five custom, freezer equipped tricycles (as well as a number of static kiosks in shops like Smucker Farms) to patrol the District with Delgado's particular brand of locally sourced, gourmet ice cream sandwiches. More

Chiffon cakes use both whipped whites and a leavener to create the airy texture, and use oil as the fat, which makes for a really moist crumb. Tangy lemon juice and fresh grated zest are just the right way to flavor this light and airy cake. More

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. And of course a little vanilla ice cream goes a long way. More

I'll proudly admit it: I love the 'mate. Sure, this line of flavored nondairy creamers it has its hits and misses, but I'm always game to try a new flavor. More

You probably recognize Talenti—their pints of gelato and sorbetto are pretty easy to spot on crowded supermarket freezer shelves thanks to their sleek packaging and flavors like Alphonso Mango and Blood Orange. Now, the 10 year old company is rolling out chocolate-covered gelato pops. The first flavors available are Mediterranean Mint, Sea Salt Caramel, Black Raspberry, and Double Dark Chocolate. Here's what we thought. More

Ripe strawberries are dwindling in the markets—but some home canning can preserve the taste of spring for weeks or months to come. More

The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer. More

This recipe is both easy, as in a baking novice could put it together, and easy, meaning it's a shortcut way of making a traditional danish. And lastly, it's easy meaning you can put an iced strawberry cream cheese danish on the table in less than an hour. More

If ever there was a match made in supermarket aisle heaven, it's Nilla Wafers and bananas. They're best known for their masterpiece duet entitled Banana Pudding, but have you ever thought to put them in a cake? More

On a recent stroll through the cookie aisle of the supermarket, I noticed not one but two new cinnamon flavored cookies. Joy! They each took a very different approach—one simple and classic and the other novel and...mall-tastic—so I grabbed both to try. More

So what if you could take the best qualities of a root beer float—its deep root beer flavor, its mellow notes of cream and vanilla, and its subtle effervescence—and make it into a scoopable dessert all on its own? One that's everything good about a root beer float with none of the downsides? Enter root beer sherbet. More

It's tempting to make a list of "dad desserts" that just includes everything beer and broey (as much as desserts can be such a thing.) But you know what? Dads are just like us. Some like chocolate. Some like vanilla. Some are cookie monsters and some want nothing more than a pint of ice cream that they can ruin for the rest of us. More

It's time to breathe new life into the black sheep of the dairy family. The German classic recipe for cottage cheese pie elevates the once lowly ingredient to an almost cheesecake-like status, with a homey, heirloom taste that is pleasing for even the most diehard cottage cheese detractors. More

The ice cream cookie sandwiches at Ruby Jewel are a perfectly fine treat, but if you really want to party, there's only one sensible thing to do: go for the off-menu ice cream flight. More

Whether it's buying that same sheet cake that made it to every childhood birthday party or a hey-I'm-a-grown-up-I-do-what-I-want sundae for one, we all have our own ways to celebrate with dessert. More

New season, new additions to the Starbucks menu. This summer has brought back last year's Raspberry Swirl Pound Cake ($2.25), and we checked in to give it a try. More