Think of this tart as a study in almonds, beginning with a crust enriched with ground almonds that is topped with marzipan (a confection of almonds with the flavor of almond extract) followed by frangipane...

Caroline Bates, a Gourmet magazine editor for 51 years, returns to divulge a holiday dessert recipe that may change your life. She also shares a remarkable seven-decade retrospective of the cake that interweaves the magazine's history with her own...

In the world of meringues, pavlovas give you the best of both types: a shatteringly crisp outer portion that gives way to a marshmallow-like center. Adding cocoa to the meringue makes that ooey-gooey part...

Fall's standout squash stars in 24 recipes, including pumpkin pies, soups, salads, cakes, and more

These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well....

This tapioca could also be a pudding, not a breakfast, just don't serve it with dog food–like tinned jam. Try a lovely homemade compote instead.

Snow cone, granita, granizada, raspao—no matter what you call it, shave ice is a ubiquitous sweet reinvented on nearly every corner of the Earth

If suave and hipster-hot is your idea of a dessert, you've just found it. These chile-ginger-mint jellies are an almost academic study in the contrasting sensations of hot and cool....

Kendra Vizcaino shares ideas for luscious sweets that come together in a snap

We're peering through the golden arches at the pros and cons of fast food, plus iconic drive-through dishes, speedy dessert recipes, and terrific takeout coast to coast