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Dessert

  1. encounter
    Christina Tosi Wants You to Join Her ClubShe built Milk Bar from scratch with a sunny intensity. Now she’s constructing her version of domestic life.
    By Rachel Sugar
  2. the underground gourmet
    Forget Whipped Cream — Where’s the Olive Oil?A good idea has become ubiquitous.
    By Tammie Teclemariam
  3. the year i ate new york
    New York’s Way-Too-Cute (But Not Too Sweet) Asian PastriesCakes and crêpes to make you squeal.
    By E. Alex Jung
  4. the underground gourmet
    This Is the Most Complicated Dessert in New YorkIt’s got 18 individual components and takes ten minutes to assemble.
    By Tammie Teclemariam
  5. grub guide
    11 Extraordinary Pies for ThanksgivingFrom the city’s most exciting new bakeries.
    By Charlotte Druckman
  6. sweet tooth
    New Mexico’s State Cookie Gets Its Due in ManhattanMeet the bizcochito.
    By Nikita Richardson
  7. sweet tooth
    In Praise of the Long Dessert MenuDinner is never more fun than when there are a dozen sweets to choose from.
    By Nikita Richardson
  8. odes
    Tiramisu Is Just the Right Number of ThingsIn praise of a perfect dessert.
    By Chris Crowley
  9. sweet tooth
    5 Must-Eat Items From Brooklyn’s Best New Pastry CasesAn all-in-one breakfast muffin, an impressive update to the classic lemon bar, and more.
    By Nikita Richardson
  10. the 2010s
    The Decade’s Dumbest Food Trend Was Viral MilkshakesThe original Instagram food was an indicator of the very boring things to come.
    By Chris Crowley
  11. openings
    A Big Cookie Gets a Bigger StageLevain Bakery embarks on a growth campaign, beginning with a spiffy new store on the Upper East Side this Wednesday.
    By Rob Patronite and Robin Raisfeld
  12. grub guides
    Where to Eat Strawberries Right This Very SecondIt’s peak season for these 16 stunning dishes.
    By Daniela Galarza
  13. lifestyle advice
    It Isn’t a New York Summer Without Peanut Butter IceLike the city itself, the peanut butter ice is oddly perfect.
    By Chris Crowley
  14. openings
    Michaeli Bakery Is New York’s Brand-New Pastry DestinationA Breads Bakery alum offers Moroccan doughnuts, pizza bourekas, meringue cakes, and, yes, some very good babka.
    By Chris Crowley
  15. grub guides
    Where to Eat Ice Cream in New York Right NowAll of the new flavors, shops, and sundae innovations you need to know about.
    By Nikita Richardson
  16. the dish
    Mercado Little Spain’s Cardenal Is a Whipped-Cream Cloud of Pastry PerfectionAiry, tender, and drizzled with chocolate sauce, this Iberian import comes courtesy of market partner Albert Adrià.
    By Robin Raisfeld and Rob Patronite
  17. best of new york
    The Absolute Best Rugelach in New YorkCookie season needn’t end December 25.
    By Leah Koenig
  18. thanksgiving
    The Best Pie Is PecanFace the truth: apple and pumpkin cannot compete.
    By Chris Crowley
  19. grub guides
    Where to Eat Ice Cream in New York Right NowConsider this your spring and summer ice-cream agenda.
    By Nikita Richardson
  20. sweet
    Why an Ancient Frozen Japanese Specialty Is America’s Hottest DessertKakigori has quickly become the dessert of choice at some of the country’s most high-profile restaurants.
    By Priya Krishna
  21. These Perfect Bistro Desserts Will Remind You of the Power of French PastryLife-changing profiteroles and a flawless mille-feuille from chef Antoine Westermann.
    By Madeline Muzzi
  22. couplings
    How to Pair Wine With Your Valentine’s Day ChocolateGrab a heart-shaped box and a couple of glasses.
    By Vanessa Price
  23. interviews
    How Helen Goh Became Yotam Ottolenghi’s Go-to BakerA degree in psychotherapy helped.
    By Sierra Tishgart
  24. the dish
    Empellón’s Fruit Plate Takes a Safe Dessert Choice to a Whole New LevelThe seasonally rotating showstopper, currently made with Tristar strawberries, mimics a crushed-ice shellfish platter.
    By Robin Raisfeld and Rob Patronite
  25. bittman’s kitchen
    Recipe: This Berry Pudding Is the Perfect Midsummer DessertFresh raspberries and rich pound cake combine to make a simple-but-beautiful way to end a meal.
    By Mark Bittman
  26. Best of New York
    The Absolute Best Cannoli in New YorkCrisp shells, creamy filling, and pastry perfection.
    By Hugh Merwin
  27. 12 Brand-New Ice-Cream Flavors Worth Tracking Down This SpringMorgenstern’s charred chocolate eggplant, Superiority Burger’s expanded vegan offerings, and Mah-Ze-Dahr’s housemade soft serve.
    By Sierra Tishgart
  28. The Absolute Best Cakes in New YorkAll cake is good, but some are markedly better. And these are the very best.
    By Hugh Merwin
  29. Best of New York
    The Absolute Best Ice-Cream Shops in New YorkFrom longtime landmark fixtures to the hottest new kids on the block.
    By Hannah Goldfield
  30. WATCH: Roasted Pineapple With Pistachio Ice CreamWe’re already ready for seconds.
    By Kenny Wassus
  31. sweet
    Why, and How, You Should Drink Beer With Dessert“Budweiser is a match with everything.”
    By Keenan Steiner
  32. grub guides
    18 Valentine’s Day Sweets That Are Way Better Than Heart-Shaped ChocolatesSmoked chocolate chips, hazulnut-cookie sandwiches, cake doughnuts, and fancy caramels.
    By Chris Crowley
  33. Watch: This Pastry Chef Creates Miniature Sculptures With ChocolateAnd it’s rather satisfying to watch.
    By Lizzy Halberstadt
  34. interviews
    How This Pastry Pro Made Herself Invaluable to a Demanding Chef“It was intimidating to figure out how to feel vital to him and necessary for the restaurant.”
    By Sierra Tishgart
  35. sweets
    Doughnut Plant’s New Inception-Style Pastry Will Light Up Your InstagramIt’s a good alternative to Thanksgiving pie.
    By Sierra Tishgart
  36. openings
    Here Are All the Sweets You Can Eat at an Acclaimed Chef’s New Chocolate ShopBananas Foster bonbons, chocolate crunch cake, and so much more.
    By Chris Crowley
  37. openings
    La Newyorkina’s Mexican Sweets Shop Set to Open in New YorkFany Gerson’s highly anticipated ice-cream-and-treats shop is ready to open later this week.
    By Chris Crowley
  38. openings
    By CHLOE.’s Vegan Dessert Shop Opens With Matcha Babka and Pecan PieChloe Coscarelli got her start as a pastry chef.
    By Sierra Tishgart
  39. omg sprinkles!!
    A Chef Is Adding Sprinkles to Blue Cheese in BrooklynMaking gorgonzola very dolce.
    By Alan Sytsma
  40. Introducing the Croissant Ice-Cream SandwichHow about a birthday-cake croissant with a scoop of homemade caramel macchiato ice cream?
    By Anna Hirschorn
  41. 12 New Desserts That Are Essentially Deluxe Childhood FavoritesFrom Gristmill, Untitled, Mr. Donahue’s, and more.
    By Chris Crowley
  42. Best of New York
    The Absolute Best Birthday Cake in New YorkThree outstanding options guaranteed to take you right back to your childhood.
    By Sierra Tishgart
  43. Crimes Against Pastry
    Meet the Restaurateur Who Cake-Shames His Customers on InstagramHe says these hideous desserts are “undermining” his restaurant.
    By Chris Crowley
  44. Grub Guides
    6 Excellent New Cookies to Enjoy This Winter, Because Resolutions Are DumbIncluding High Street on Hudson’s stroopwafel, Té Company’s pineapple linzer, and Mah Ze Dahr’s chocolate sable.
    By Sierra Tishgart
  45. Chef Shuffle
    Michael Laiskonis Teams Up With Mario BataliLa Sirena is finally scheduled to open next month.
    By Sierra Tishgart
  46. Sweets
    Introducing the S’mores Danish“I like that there is something ridiculous about the idea — so that you can’t take it too seriously.”
    By Sierra Tishgart
  47. Sweets
    Dominique Ansel Will Host His First-Ever ‘Pie Night’ on October 1A $35 ticket buys an unlimited amount of nine flavors.
    By Sierra Tishgart
  48. Interviews
    World-Class Desserts in a Vegetarian Cider BarRebecca Eichenbaum is making some seriously impressive desserts at Wassail.
    By Sierra Tishgart
  49. We All Scream
    Maman’s Using Its Superb Cookies for Ice-Cream SandwichesBrilliant idea.
    By Sierra Tishgart
  50. Sweets
    Don’t Sleep On Mimi Cheng’s Cookie-Dough DumplingsThey’re only available for the month of June.
    By Sierra Tishgart
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