Desserts

What had long been the sole province of boardwalk stands and Dairy Queens has trickled up to boutique bakeries and major restaurant groups.

All ice cream should be eaten between cookies.

▶️ The best sugar high you can find.

New York’s original rainbow-colored pastry fascination is defined by delicate meringues and delicate fillings.

Too good to eat?

DO will serve it in cups and cones, frozen into ice-cream “sanDOwiches,” half-baked into brownies, and folded into Blue Marble ice cream.

The master of homespun cakes and cookies is milling her own flour and banishing white sugar.

They don’t have anything better to worry about these days, after all.

You should eat them anyway, though.

Pound an 80-proof milkshake. Or a spiked snow cone. Or a frozen Red Bull-and-vodka.

Extra points if there’s a cherry on top.

This is a moment for meringue, for lush pastry cream, and for looming soufflés.

Cheesecake, of course, is shorthand for New York cheesecake.

Thai rolled ice cream and shaved snow are taking over.

The growing chain's ooey gooey buttercake takeover continues when the Manhattan location opens in May.

Expect dozens of different paleta flavors, hand-churned ice cream, and slushy, fruit-flavored chamuyadas from the founder of La Newyorkina.

The supermarket hopes "Patti cakes" will go as viral as her sweet-potato pie.

For those who dare to break the holiday-dessert stranglehold, a new array of options to finish your feast with surprise endings that are frozen, Nutella-riddled, or prune-laced.

Claire Ptak, of Violet Cakes, is building an impressive career.

Coconut-ginger and chai are going on the menu tomorrow.