If you buy something from a link, Vox Media may earn a commission. See our ethics statement. You can tell a lot about a restaurant — and a culture — by its desserts. A bizarre but reliable economic ...

Desserts can be a tricky sell. Guests love them and they’re highly profitable, but it’s not always easy to convince customers to invest in the extra time, money, or calories. One option is to make ...

For many, a night out at a fancy restaurant isn't finished without dessert. After all, who wouldn't want to enjoy a sweet ...

Sometimes restaurant dessert menus can be lacking. Luckily, there’s always a better option not too far away. By Nikita Richardson If you’ve read this newsletter or column (hello print readers!) long ...

Customers with a discerning palette might know which dessert is best at their favorite restaurant without having to even glance at the menu. This may be the case across several restaurants. Even, as ...

Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. Pastry chefs are back. During the pandemic, they were often the first to be cut as ...

The humble perception of cookies means diners and chefs often don’t think of them as special enough for restaurant dessert menus. But more chefs are giving cookies their due by serving up tasty takes, ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

At Nicosi, the new dessert-focused restaurant in San Antonio, an elegant, eight-course tasting menu might include dishes made with coconut, caramel, sugar cane, and peaches from a local farm. But it ...