The signature tart at Macrina Bakery in Seattle is a take on lemon chess pie—but it's at least twice as deep. More

Milk Bar fans get excited: as part of the New York Culinary Experience, pastry chef Christina Tosi gave a step-by-step class on making her famous crack pie ("it named itself") and cereal milk. We documented the whole process, complete with all of Chef Tosi's tips and tricks. More

Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most. More

This tall, moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels. More

Slices of caramelized banana coated in anise liqueur laid down on a pillow of puff pastry possess sophisticated flavor for a process so simple. Le Pain Quotidien Cookbook provides a recipe for an open-faced "pie" that's sure to be consumed faster than it takes to bake. More

Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie. More

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