Our cookbook giveaway and recipe series usually run through four recipes, but I couldn't resist sneaking in this last one from Sweet Cream and Sugar Cones. And I'm glad I did, because this is my new favorite ice cream flavor. This is the flavor that has me kicking myself for not thinking of it first. More

This ice cream is full of flavor and subtle all at once. Steeping cardamom pods in cream brings out all their layers of flavor, which are heightened by the citrus and bitter notes of the orange zest. Lots of ice creams are best served alongside some other dessert; this is fantastic enough to ride solo. More

Think of this recipe as a mash-up of carrot cake jam and orange marmalade. Try it on carrot or zucchini bread, whole wheat toast, or as a topping for crostini with ricotta. If you can't find Pomona's Pectin, use regular no- or low-sugar powdered pectin. More

In the modern world of frozen treats, sherbet has sort of fallen off of our collective radar. That's a shame, because sherbet's pretty wonderful stuff. It's also the perfect spring dessert, halfway between the rich creaminess of winter, cake-topping ice creams and lush summer sorbets. More

The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop. More

Seasonality doesn't always come into play when deciding what sort of cookies to bake, but, on occasion, the weather can dictate the selection of a particular recipe. For example, there's something about spicy gingersnaps that goes very well with cold weather, just as these Orange Butter Drops feel decidedly springy with their tangy notes of orange and their sweet toppings of shaved coconut, which make them look like Easter hats. More

Adapted from Dawn Casale's and David Crofton's One Girl Cookies these bright and citrusy little cookies are super tender thanks to a few spoonfuls of cream cheese mixed into the dough. More

[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home... More

Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better. More

Sprite gives the candies a faint acidity that helps them taste like the real thing, and to that same end I've made suggestions for how to flavor each color to match the classic flavor line up. But don't hesitate to experiment! No doubt you'll think of all sorts of fun, alternative flavor pairings limited only by the extracts or freeze dried fruits you can get your hands on. More