There’s nothing more disappointing than ending a great meal with a bad dessert.

Silky, elegant, and infused with real vanilla bean, this easy panna cotta from 2001 F&W Best New Chef E. Michael Reidt is a no-fuss showstopper. Lightly sweet and perfectly creamy, it’s a versatile ...

Tremendously popular and widely consumed, chocolate is an essential ingredient on any respectable dessert menu. But with almost all restaurants offering at least one chocolate dessert at any given ...

Nearly twenty years later, this emotion-inducing tart is still iconic.

Houston pastry chef Oralia Perez brings her experience from the Post Oak Hotel to Food Network’s The Ultimate Baking Championship, competing against chefs from across the U.S.