Desserts

Bet you'll never go back to a Reese's Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

There's a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d'epice bread in a far more festive form.

This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different from the classic yet still oh-so-perfect for Thanksgiving.

This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic and a touch of patience.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn't hurt.

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Given this cobbler's delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.

"Best peach pie in the world!" That's what folks are saying about this recipe. We're not going to argue.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

Want proof that just four everyday ingredients can turn into something spectacular? Look no further than this chocolate magic.