Desserts

Candy is science you can eat. It's the result of chemistry, physics and even a bit of engineering. Determining different types of candy depends on how sugar is heated and cooled, what it's mixed with and how it's shaped.

By Elena Tralwyn

Whether you're into gooey centers or crisp edges, there are countless types of cookies to satisfy every kind of sweet tooth. From nostalgic classics to inventive new takes, here’s a lineup of delicious cookies to bake, share or devour solo. (We'd never judge you.)

By Elena Tralwyn

Macaroons and macarons - they sound similar, but they look quite different. So how did we end up with two popular cookies that sound almost the same?

By Sascha Bos

You think the turducken is a glutinous holiday dish? Let us introduce you to the Christmas PieCaken.

By Katy Spratte Joyce

Some form of marzipan can be dated back to ancient Egypt. But today this sweet confection is as traditional a holiday treat as they get.

By Stephanie Vermillion

You crack open the fortune cookie at the end of your meal and ... well, it may not exactly tell your future, but who doesn't secretly hope it promises something fabulous?

By Jeremy Glass

The Shamrock Shake is back at McDonald's. We're breaking down all the quirks that make it so legendary.

By Jeremy Glass

It's a pie. Filled with squash. Who in the world decided that was a good idea?

By Shaun Chavis

From as early as the 7th century, people have been eating this concoction of shaved ice, sweetened condensed milk and, yes, red beans.

By Laurie L. Dove

Ice cream that won't melt sounds like an impossible idea, but it's available now in Japan.

By Jesslyn Shields

When a food gets the sweet-to-salty ratio just right, it's quite the recipe for pleasure. Salted caramel is one flavor that hits all the right taste buds. Leave it to a Frenchman to create the perfect sweet.

By Debra Ronca

Even the most inexperienced bakers can create gorgeous birthday cakes with little time and effort.

By Sarah Fernandez

Boxed cake mix is anything but boring when doctored even just a little bit.

By Sarah Fernandez

How much time would you spend making a cake? An hour? 10 hours? A few days? We've compiled a list of the most labor-intensive -- and tastiest -- desserts out there.

By Caitlin Uttley

Who doesn't want to dig their teeth into a delectable pastry? The creamy filling oozes onto your fingers. The pastry shell melts in your mouth. What are the world's greatest pastry inventions?

By Debra Ronca

Sponge cakes, pound cakes -- they're all sweet and delicious, so what's the big difference? With a few ingredient tweaks, you can go from light and fluffy to buttery and filling.

By Cherise Threewitt

Americans are fiercely protective and passionate about beloved foods and recipes -- and especially so when it comes to baked goods. What are some of our favorite regional dishes, hot out of the oven?

By Cherise Threewitt

Have an extra piece of cake -- it's really just bread, right? You're more right than you know. Cakes started out as sweet breads, and now they're a part of cultures around the world.

By Sara Elliott

In TLC's "Ultimate Cake Off," you'll see the greatest cake artists in the world. Check out our collection of pictures and see what we mean.

The words "health" and "cake" aren't often uttered in the same sentence. Ingredients like butter and heavy cream make the cake taste great but can end up forever on the hips. A few substitutions can change that.

By Emilie Sennebogen

The cupcake is hotter than ever, and it's easy to see why. This individual-sized little cake has a frosted dome and the kind of personality that fits in at a class party or a wedding. But what are the most popular flavors?

By Chris Obenschain

These miniature cakes are more popular than ever thanks to the designer cupcake bakeries that have cropped up in major cities all over the country. How can you enjoy them without the guilt?

By Alison Cooper & Emilie Sennebogen

Going vegan means no animal products of any kind, including dairy. But how do you make a cake without the three holy ingredients of the baking world: eggs, butter and milk? Turns out, it's not so tough to bake vegan.

By Emilie Sennebogen

Cupcakes seem uniquely suited to our modern sensibilities. They're portion-controlled, portable, easy to make in batches, open to lots of decorating strategies, tasty and can be inexpensive to make. So, who is the genius behind them?

By Sara Elliott

When we broach the topic of cake, we start getting into passionate territory. People define important moments in life, like birthdays, weddings and holidays, with cake. But where did this obsession begin?

By Sara Elliott