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Gluten-Free: Easy Plum Cobbler

Serious Eats Elizabeth Barbone Post a comment

Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table. More

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Serious Eats Emma Kobolakis Post a comment

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Gluten-Free All Day Lemon Cake With a Choice of Toppings

Serious Eats Elizabeth Barbone 4 comments

This gluten-free all-day lemon cakes is one of those confections that goes equally well with a morning cup of coffee or a post-dinner, end of the day drink. More

The Best Sweets We Ate in June

Serious Eats The Serious Eats Team 1 comment

Custardy canelé, incredible chocolate pudding, homemade Magic Shell-dipped everything: the Serious Eats team ate some pretty awesome desserts in the month of June. More

21 Desserts for Your July 4th Festivities

Serious Eats Isabel Henderson Post a comment

Some people think the focus of July 4th cooking rests solely on the grill. While juicy burgers and hot dogs are a cornerstone of any good Independence Day feast, dessert is just as vital. We've collected the perfect American-themed sweets to round out your celebration. More

Where to Find the Best Ice Cream in Chicago

Serious Eats Matt Kirouac 16 comments

From old-school ice cream parlors to newfangled scoop shops, Chicago's cone runneth over with sensational, scream-worthy ice cream destinations. More

15 Fresh Blueberry Desserts We Love

Serious Eats Ethan Simon 3 comments

It's that time of year again—blueberries are changing from a sour, bright cobalt to a sweet, dark indigo. And while it's easy to throw them into a pie and call it a day, you can use the little berries to make a myriad of delicious sweets. Here are fifteen that we love. More

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Serious Eats Emma Kobolakis 214 comments

Every good cookbook is based on a good story. Fruitful's tells of Red Jacket Orchards, the sprawling farm founded by Joe Nicholson in the 1960s. His son, Brian, spins the tale of a family seeking to escape the suburbanization of Long Island in search of peace and quiet. They found that respite in 110 acres of farmland in upstate New York. The farm produces fruit in spring, summer, and fall; over the years, it has established itself as an award-winning juice producer and become a fixture at Manhattan's Union Square Greenmarket. More

Bake the Book: Pastiera di Grano Cupcakes

Serious Eats Emma Kobolakis 1 comment

Pastiera di Grano is an Easter pie that combines chewy, nutty grains with light, fluffy ricotta in a citrus-flavored pastry crust. Robicelli's: A Love Story, With Cupcakes refuses to relegate it to a yearly treat, and so, these cupcakes were invented. More

How to Make Quick and Easy Drop Biscuits

Serious Eats Marissa Sertich Velie 14 comments

A traditional drop biscuit requires just five ingredients and is quick and easy to make. With its buttery, salty flavor, and cloud-like bite, the final result tastes anything but ordinary. More

Bake the Book: Pecan Potato Chip Cupcakes

Serious Eats Emma Kobolakis 2 comments

As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair. More

The Science of the Best Sorbet

Serious Eats Max Falkowitz 30 comments

Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream. More

Put Aside Your Pie Plate and Make This Blackberry-Thyme Galette

Serious Eats Carrie Vasios Mullins Post a comment

Galettes are simply free-form tarts, but there is something about their ease of preparation and rustic look that makes them perfect for summer. This version replaces the traditional pâte sucrée dough with a tender cream cheese-based dough that's flavored with fresh thyme. The galette is filled with lots of fresh blackberries, meaning it's good on its own or even better with a scoop of vanilla ice cream. More

Bake the Book: Brooklyn Blackout Cupcakes

Serious Eats Emma Kobolakis 4 comments

Robicelli's presents their take on the classic Brooklyn Blackout Cake: chocolate cupcakes are topped with chocolate custard buttercream, dredged in fudge glazed, and garnished with chocolate cake crumbs. More

14 Sweets for Dad This Father's Day

Serious Eats Ethan Simon 2 comments

It's Father's Day again, and what better way to celebrate than with some sweets tailored specifically for dad? It's bacon, booze, and desserts from the grill in this Father's Day list. More

The Best Bakeries for Cookies in Portland

Serious Eats Erin Jackson 2 comments

When it comes to cookies, Bridgetown can hold its own. From delicate French macarons to hefty oatmeal cookies that are almost substantial enough to qualify as breakfast, you can find a cookie to satisfy every craving. Read on to discover our favorite bakeries (and what to buy there). More

Sweet Technique: How to Make Italian Meringue

Serious Eats Marissa Sertich Velie 3 comments

The science of meringue is easily explained, but no matter how many times I watch a slimy, viscous egg white inflate into glossy white peaks, it always feels like magic. Italian meringue is the most involved of the meringues, mainly because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, its as easy as pie...or buttercream. More

Summer Dessert Mashup: How to Make Blueberry Crumble Bars

Serious Eats Carrie Vasios Mullins Post a comment

As anyone who's eaten a pluot, owned a Labradoodle, or watched a Buffy-Angel crossover episode can tell you, hybrids are awesome. Like these Blueberry Crumb Bars, which change up the normal crumb bar formula by bringing a crisp's topping to the mix. More

Bake the Book: Carrot Cake Cupcakes

Serious Eats Emma Kobolakis Post a comment

A traditional carrot cake recipe, bursting with spices and fresh carrot, is topped with a cream cheese buttercream and walnuts roasted in butter. More

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

Serious Eats Emma Kobolakis 211 comments

It's hard enough distinguishing yourself in the cupcake business, much less the dessert world, but Matt and Allison Robicelli's infectious swagger and pure passion for every aspect of their chosen trade has cleared the way for success. Robicelli's: A Love Story, with Cupcakes is brimming with enthusiasm, experience, and wit, as well as fifty over-the-top cupcake recipes. More

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