Tayberries, a blackberry-raspberry cross, were first bred in Scotland, along the Tay River. The large, purplish berries lend their vibrant flavor to this dramatic dessert.

We take full advantage of berry season by combining three kinds in one pie (a dollop of vanilla-infused whipped cream provides the finishing touch).

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...

Bilberries are a smaller, tarter relative of the blueberry. You might have to use frozen rhubarb here, but the pie will still be a standout.

A Prosecco cocktail with a difference: blackberry purée and a juniper-clove-cinnamon infusion.

This cocktail is a must for the berry lover.

This is the easiest hot fudge sauce ever. You’ll be glad to know that it firms up to that chewy fudge consistency on contact with ice cream, just as you expect hot fudge sauce to do!...