This recipe comes from Joanne Chen, author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats. In her new book, she goes on an exploration of sweets, bringing in historical anecdotes, scientific data, and refreshing honesty about her own sweet tooth along the way. For example, when given chocolate yogurt to eat in the dark and told that it was strawberry, 19 out of 32 subjects reported that it had......

Kyotofu is best known for turning out beautiful Japanese desserts, but this Hell’s Kitchen hot spot has been steadily adding savory items, and its new spring menu features some surprises on both the sweet and savory fronts. Delicate homemade tofu has always been a point of pride, but now the bean curd has been incorporated into a slider. Carnivorous types will be pleased to learn that these are no mere veggie burgers; the patties are......

Beloved and trendy frozen treat purveyor Pinkberry has agreed to a settlement in the lawsuit where the chain was accused of misrepresenting its product as "frozen yogurt" and as "all-natural." Pinkberry isn't admitting any wrongdoing but is, the NY Times reports, giving $750,000 to the Los Angeles Regional Food Bank, a food collection agency, and Para Los Niños, a nonprofit family service organization, plus paying legals fees of "plaintiff, Lisa Sutton, who said she......

At last, a gold-encrusted dessert fit for a working class budget. Unlike the $26 pancakes or the $25,000 frrrozen haute chocolate, these little sweets still have a single-digit price tag. They used to be called Tweenkees, but Brooklynite and organic culinary creator Sarah Magid has changed the name to: The Goldies. Magid tells us they're made from "organic dark chocolate sponge cake filled with organic vanillla or espresso whipped buttercream, then covered in organic......

When you order chocolate mousse in a restaurant, the result can sometimes be heavy and bland. This mousse recipe is light and buoyant because it is made without any dairy, but luscious because it emphasizes high quality chocolate. Dairy products tend to blunt the flavor of chocolate, so if you want to highlight an exceptionally fine chocolate, it is best to substitute water for cream when making your emulsion. Anyone who has worked with chocolate......

The most expensive dessert in the world (pictured) used to be the $14,500 “Fortress Aquamarine” served at a luxury resort in Sri Lanka. But today Sri Lankans can choke on their gilded shame, for the Upper East Side’s Serendipity 3 has put America back on top with a $25,000 triumph called the Frrrozen [sic] Haute Chocolate. Break out your giant diamond-encrusted foam fingers, because the Guinness Book of World Records will now list this as......