Michelle Spear does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

Dulce de leche flan, cherry pie and more of our favorite sweets of the year. Credit... Supported by By The New York Times The New York Times Food staff is made up of dessert people. No restaurant meal ...

After the turkey and all the side dishes have been put away, it’s time for dessert, which some consider the most comforting part of the Thanksgiving meal: dessert. For many, pumpkin and pecan pie are ...

These crowd-pleasing cakes, bars, cookies, and more are easy to transport, simple to serve, and guaranteed to impress at any holiday gathering. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe ...

Ever have a dessert that lives like a pop-up ad in your head? You wake up at 3 a.m. with a panicky feeling that you forgot something important, and (sometimes) think “Oh, yeah, that pie … ” Sames. For ...

It’s a sweet day. Oct. 14 is National Dessert Day, and there’s no better way to make your day brighter than a mid-week dessert pick-me-up. You don’t need an excuse to grab your favorite dessert, but ...

I love shopping the newest treats from the Kirkland bakery. You could drown me in the cinnamon butter loaf, and the newest Mocha Crunch Bar Cake became an instant favorite in my house. This week, I ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

It's not that I don't like desserts, I'm just extremely nitpicky about them. My palate prefers bitter tiramisus and affogatos, though I'm also a fan of retro ice cream sundaes and chocolate cakes.

It’s too easy to dismiss this wave of confectionery imagery as escapism. As the appetite for figurative painting decisively wanes, different forms of still life have been on the rise. These have taken ...