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Shake Shack’s Frozen Vanilla Custard

This is Shake Shack’s master recipe for their Concretes (dense frozen custards) and milkshakes. It’s tweaked so you can make it at home. A plain base like this is a perfect canvas for an array of toppings. (Or streak them into the pan before you freeze). We love the combination…


Banana “Corks” With Chocolate Fondue

Brandon uses a silicone bouchon or “cork” mold to make these lovely little cakes. Buy the molds online or use a muffin tin, but you’ll get 14 larger cakes instead of 20 bouchons if using a muffin tin.


Calvados Apple & Ricotta Parfait

The apple brandy makes this recipe rich and delicious, but if you prefer not to use alcohol, substitute with apple cider and a drop or two of good-quality vanilla extract.


Fruit Gratiné With Southbrook Framboise Sabayon & Chocolate Sauce

This light dessert can easily make use of whatever fruit is in season. Just look for a balance of flavors and textures and aim for a little more than one cup of fruit per person.


Caramelized Banana Custard With White Chocolate & Hazelnut Crumb

Toronto’s newest tasting menu restaurant, ēst, showcases the diversity of Canadian cuisine through small, artfully-plated fare. The buzz-worthy joint — located in Toronto’s Riverside neighborhood — has a minimalist, Scandi-style interior filled with Caesarstone quartz, providing the perfect backdrop for the roster of Instagram-worthy dishes. Chef Sean…


Chai Sticky Toffee Pudding

Try Mary Berg’s recipe for Chai Sticky Toffee Pudding from the cookbook Kitchen Party. Sticky toffee pudding is one of those desserts that I rarely see on a menu. When I do see it, I can’t resist. It’s so darkly sweet, drowned in thick toffee sauce and topped…


Cardamom Panna Cotta

If you can’t freshly grind your cardamom with a mortar and pestle, substitute a half teaspoon of ground cardamom instead.


Trish’s Hello Dolly Squares

“This is my all-time favourite dessert,” says Parts & Labour chef Matty Matheson of his wife Trish’s Hello Dolly squares. “Fresh out of the oven, it’s to die for — a perfect storm of molten chocolate chips, crunchy coconut and graham cracker — but it’s still delicious the next day, too, when the…


Christina Tosi’s Compost Pound Cake

Try this recipe for Compost Pound Cake from Christina Tosi’s cookbook, All About Cake. This cake is an homage to the team of hardbodies at Milk Bar who have been mixing this seemingly odd collection of cookie mixins since November 15, 2008. That’s when we opened the doors to our little…


Lemon And Roasted Cherry Trifle

Most of the components of this trifle can be made the day ahead. When choosing your trifle vessel, make sure it can hold at least 8 cups.


Laura Calder’s Quick Pumpkin Ice Cream

After a big feast, I like to keep dessert light. This simple ice cream has all the expected festive flavors without the heaviness of pumpkin pie.


Chrissy Teigen’s Banana Bread

Try this recipe for Twitter’s (and Uncle Mike’s) Banana Bread from Chrissy Teigen’s new cookbook, Cravings: Hungry For More. Yes. This is THE banana bread. Perfecting this single recipe took me nearly a year. I tried a million different things. But! It turned out that putting the coconut inside left it…


Caramelized Plum Upside-Down Cake

Try this Caramelized Plum Upside-Down Cake recipe from Meghan Markle’s favorite new cookbook, Together: Our Community Cookbook. “As soon as I heard about the Kitchen, I volunteered to help, cooking recipes from my homeland, Algeria. This cake is one my mum used to make. She always said plums are an…


Nutella Babka Bread Pudding

Try this Nutella Babka Bread Pudding recipe from the cookbook The Last Schmaltz. I stand with Elaine Benes (you know, Elaine from Seinfeld) on the great babka debate. Cinnamon babka is a lesser babka than chocolate babka. By a longshot. In this recipe, the sourness of the labneh and the sweetness…


These Nordic Treat Recipes Are Perfect For Easter Brunch

As much a treat for the eyes as it is for the taste buds, Bakeland brings the beauty of nature to your dessert plate. Inspired by the changing seasons, the cookbook celebrates the flavors and colors of spring, summer, fall and winter. Marit Hovland, the Norwegian baker and photographer behind the popular…