This delightful, triple-layered pie with chunks of frozen cookie dough, chocolate ganache, and vanilla semifreddo makes for a showstopping dessert.

Following the success of her 2020 cookbook, Dessert Person, the former Bon Appétit editor quickly worked on her second cookbook, What's for Dessert, out now. Because of the pandemic, Saffitz did ...

The nostalgia-laden packaged treat has inspired creative interpretations at restaurants and bakeries across the country.

Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender fudgy all-occasion dessert. The pudding-like frosting is just a bonus. A one-bowl vanilla cake, doctored store ...

All products featured on Bon Appétit are independently selected ... Topped off with a rosette of cocoa-dusted cream, it is two desserts for the effort of one. A springform pan is essential ...

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works.

Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission.