Dessert

Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense, tart flavor.

Our favorite thing about banoffee pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven.

Tart cherries meet rich chocolate in this easy snacking cake recipe that can be dressed up however you like.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

A broken oven led to the creation of these grilled-nectarine-topped scones.

This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store to pick up a bottle of Hershey’s.

The filling for this easy buttermilk pie comes together in just under 10 minutes.

Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.

The secret to these devil's food cupcakes is mixing natural cocoa powder with boiling water, which allows the flavor to bloom and adds moisture to the cake.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

These gooey, blondie-like English toffee squares are grandmother-approved.