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MAY WE SUGGEST...
From cool Peppermint Caramels to literally snowdrift-like Oeufs à la Neige. 
MAY WE SUGGEST...
SAVEUR's top cake recipes and dessert recipes, as chosen by our readers 
12/17/2010
"This dessert, also called chocoflan, gets its name from a magical thing that occurs in the oven," explains Fany Gerson in her cookbook My Sweet Mexico. That magic is one of separation: a layer of cake batter and a layer of uncooked flan go into a cake pan, and after 30 minutes in the oven they've switched places; the cake is on top and the flan, perfectly set, is on the bottom. My Sweet Mexico is just one of the 75 e-cookbooks you can score — along with a 32-gig iPad — if you enter our Holiday Cookbook Library iPad Giveaway. Keep reading »
02/14/2013
Proof is in the Pudding Philip Basone
A silky, soul-satisfying mainstay in the pantheon of American desserts, chocolate pudding is as at home in our school lunches as it is at a dinner party.
Issue #153
02/12/2013
A variety of great white chocolates showcases the range of flavor profiles in this often overlooked type of chocolate.
Issue #152
01/12/2012
Black Forest Cake The Editors
When we find a superlative version of this ambrosial treat, it stirs something primal within us.
Issue #144
12/29/2011
Mignardises Nadia Arumugam
We're always a bit sad to see a great meal come to a close, but we can count on the arrival of mignardises to lift our spirits.
Issue #144
01/23/2011
Maple Mixer Betsy Andrews
Maple syrup enhances many foods, but it's also terrific in cocktails. Whereas simple syrup is simply sweet, maple lends flavor, richness, and nostalgia.
Issue #136
09/08/2009
One Good Bottle: Tuscan Vin Santo Nancy Harmon Jenkins
At its finest, the richly aromatic Tuscan dessert wine known as vin santo—literally, holy wine—is an alluring amber drink worthy of its name.
Issue #123
02/27/2009
Vienna's Sweet Empire Nick Malgieri
The most elegant desserts in Europe are still made in Austria's fabled capital city, where the Demel pastry shop is a living monument to the Hapsburg era.
Issue #118
02/13/2008
Cake Pan Bonanza Wes Martin
Yes, there is a difference between a tube pan and a bundt pan.
Issue #109
05/24/2013
Perfect for snacking or as part of a dessert spread, we've collected our favorite classic cookie recipes, from chocolate chip to flourless peanut butter.
05/08/2013
3 Gluten-Free Donuts Judy Haubert
These three gluten free donuts are so good, they can even fool gluten eaters.
04/26/2013
From beet-and-herring salad, to salmon cooked with saffron, to delicately flavored sweets and desserts, the cuisine of Scandinavia tells the story of the Northern European landscape.
04/18/2013
Our favorite recipes using puff pastry, from savory cheese straws and vegetable tarts to a banana tarte tatin.
03/13/2013
SAVEUR test kitchen assistant Sada Siddiqi talks about making gulab jamun, sweet syrup-soaked doughnuts from South Asia.
01/04/2013
Adding sweetness to meats and tang to desserts, these 16 recipes take advantage of the bright flavors of winter fruits.
11/27/2012
Our favorite gluten-free recipes for cookies, cakes, breads, custards, and puddings to celebrate the holiday with.
11/14/2012
One Ingredient, Many Ways: Sweet Potatoes Leah Koenig
Whatever varieties you like, and however you prepare them, now is the time to take full advantage of the sweet potato's full range.
11/12/2012
Looks Aren’t Everything: An Ode to Indian Pudding Laura B. Weiss
Indian pudding is a classic New England dessert whose flavors are right at home on the Thanksgiving table.
11/09/2012
Gianduia: Nutella Wishes it Could Taste This Good Jamie Feldmar
Gianduia, and Italian dessert past made of hazelnuts, cacao, and sugar, is the grown-up version of Nutella.
09/05/2012
Luscious fresh ricotta gives a creamy richness to everything from sweet desserts and cakes to baked casseroles, pasta sauces, pizzas, and stuffed vegetables. We even love it fresh, spread over bread and drizzled with honey!
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