With its mischievous cherry-stem fuse and sleek chocolate shell, this ice cream bombe should definitely get the fireworks started at your Fourth of July cookout.

Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons.

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s....

Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.”...

The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!”

Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

One of our food editors explains how she overcame her banana aversion and went on to create this rich, luxurious dessert.

Food editor Andrea Albin demonstrates a classic cream scone recipe from Marion Cunningham’s The Breakfast Book.

Champagne seemed the obvious choice for a drink fashioned after Meryl Streep, as it’s widely associated with style and class.