Treating avocados as a fruit is a trick Brazilians have used at their dessert tables for ages.

From crunchy almond matzo brittle to an aromatic cardamom cake, our editors’ favorite Passover desserts are sure to have your Seder guests clamoring for the recipes.

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 ruffly white meringue called a Pavlova is all about sublime textures.

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Small, individual desserts feel very special. These buttery apple Bettys have the added bonus of being pantry-friendly, too.

Jam is always in season, so we turn to this nutty cake whenever we’re craving a hit of fruit in the early days of spring.

Take one bite of the crisp cookies known as fekkas and you’re inhaling the perfumes of the Middle East.