Creme Brulee This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City’s Le Cirque. See the recipe for Creme Brulee »

Crisp, crunchy ladyfingers and toasted hazelnuts mold together with sweet raspberries, chopped chocolate, and brandy for the perfect biscotti-like, freeze-made treat. See the recipe for Chocolate Brandy Hazelnut Torte »

Baked Alaska first made its way into print in Fannie Farmer’s 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat.

Literally named “crunch in the mouth,” croquembouche is an edible monument of caramelized pastry.

This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. See the recipe for Raspberry Trifle »

This signature dessert is loved for the unfailingly delightful surprise of the cakes’ oozing centers. See the recipe for Warm Soft Chocolate Cake »

This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.

Dark Dutch-process cocoa powder makes for a more flavorful, cookie-like crust, serving as the perfect base for a layer of rich caramel topped with decadent ganache.

Poaching Bosc pears in port wine turns them a beautiful, vibrant red. Get the recipe for Port Wine Poached Pears »