Sugar Editorial Picks
Mar 17, 2008 -
Can you guess what this sweet sushi is made out of? Chocolate sponge cake and marsala mascarpone filling! That's not soy sauce on the side, it's a mocha rum dipping sauce.
- 9 Comments
Sep 18, 2007 -
With its thick pudding-like batter and beautiful jeweled plums, this plum cornmeal cake sounds like the perfect way to sendoff summer. - Dessert First
- 3 Comments
Aug 13, 2007 -
The only thing better than a dense, nearly flourless chocolate cake, is the beautiful way it's presented. With a fork and a little bit of cocoa powder, your dish can look like a pro! - Dessert First
- 9 Comments
Nov 06, 2009 -
Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious.
- 10 Comments
Oct 26, 2009 -
First Top Chef Junior, then Top Chef Masters , Top Chef Wine, and Top Chef, the Magazine. What's next: Top Chef Desserts? Actually, yes.
- 7 Comments
Oct 22, 2009 -
Last night's Top Chef was a good one; the majority of the of the show focused on restaurant wars. It was the first time we saw some of the major players serve bad dishes and one of the few times that the judges were impressed with desserts. Were you paying attention?
- 2 Comments
Oct 08, 2009 -
I must admit: I'm not the world's biggest fan of cheesecake, it's always seemed a bit too rich. But I'm obsessed with red velvet cake, and was intrigued when I first heard about red velvet cheesecake. I put it on my list of things to make and before I could get to it, The Cheesecake Factory came out with a version and sent one our way — along with a couple others.
- 18 Comments
Jun 30, 2009 -
Yesterday after reading San Francisco restaurant critic Michael Bauer's blog, I started to think about why and when I order dessert. According to Bauer desserts don't sell: "Many people fill up before dessert, and they either skip the course or split a dessert among several people. That means a customer will take up the table for an extra half hour and spend only $8 or so.
- 22 Comments