Quinces and Prunes with Caramelized Brioche

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.

If there’s a more chic dessert move, we do not know it.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.