Desserts

Making a blackberry crisp is a bit of a messy affair, especially when you’re trying to get the berries to break down just enough without turning into mush. I like … Read more

Making frozen yogurt bark means spreading a thin layer of yogurt on a parchment-lined tray, then sprinkling toppings before freezing. You’ll hear the slight crackle of the yogurt as you … Read more

Making cherry pie means dealing with sticky, juicy fruit that drips down your arms as you fill the crust. The sound of the tart filling bubbling up through the vents … Read more

Making a fruit pizza is about managing the sticky, messy prep. The cookie crust crumbles easily under your fingers, and chopping fruit leaves a puddle of juice on the counter. … Read more

Making a pineapple upside down cake starts with preparing the caramelized sugar in the pan, watching it turn a deep amber as you stir in butter and pineapple juice. The … Read more

Making lemonade sorbet starts with juicing a mountain of lemons, the zesting and squeezing leaving your hands slick and sticky. You’ll need to strain out any pips and pulp, aiming … Read more

Making a peach galette means dealing with a sticky, slightly messy dough that you have to roll out quickly before it warms up. The filling is all about slicing peaches … Read more

Making a no-bake cheesecake means dealing with a sticky, crumbly crust that you press into the pan, often sticking to your fingers more than you’d like. The creamy filling gets … Read more

Making a berry trifle starts with layering ingredients—there’s a lot of scooping, spreading, and occasionally splattering. You’ll be stacking soaked ladyfingers, thickened custard, and fresh berries, and it gets a … Read more