The French pastry chef who invented the Boston cream pie at the city's Parker House Hotel probably didn't anticipate that, well over a century later, the cake would still be around, sold in supermarkets, interpreted as cupcakes, as ice cream, even finding prominence as a doughnut flavor. But there's an unwavering appeal to those two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Penny de los Santos
When it comes to dessert, sometimes we like a bit of nostalgia. These old-school treats may have fallen in and out of favor over the years, but they’re just as delicious as ever—here, a dozen recipes for gelatin molds, chocolate egg creams, and more.