It was a sight to warm the hearts of dialysis clinic owners citywide: The massive, football field-size space la.venue at The Waterfront in Chelsea was overrun by 43 of New York's top pastry chefs and confectioners last night for the Food & Wine Festival's most anticipated debauchery. The event sold out before the Wall Street crash, and with tickets going for $175 a pop it's no wonder people queued up well before the doors opened......

Photo courtesy Blondie and Brownie. Cupcakes in ice cream cones? Has the whole world gone crazy? It does appear to be the case; blogger Blondie and Brownie spotted the innovation (or perversion, depending where you stand on dessert segregation) on sale at the Treats Truck at the end of last month. Of course, to a seasoned sweet connoisseur like Brownie, this is hardly revolutionary: I haven't had a conecake since, um, my mom made them......

Sour cherry trees in Brooklyn (and yes, there are a few) are just at their peak, and the greenmarkets are flooding with cherries now as well. Sweet bing cherries are better for eating fresh and plain, but sour cherries (also known as pie cherries) are more flavorful and better for baking. This coffee cake is best hot out of the oven, but stays moist and delicious for days if gently reheated just before serving.......

Clearing up a legal gray area, state lawmakers have passed a bill regulating the sale of frozen dessert products made with wine, permitting the sale of ice cream and sorbet to anyone over the age of 21. The bill limits the alcohol content to 5 percent by volume and requires warning labels – even though it would take two gallons of wine ice cream or one pint of wine sorbet to equal one glass of......

This cake is light and luscious, like a barely cooked chocolate mousse. It's best served with strawberries, which are coming in gorgeous from New Jersey to the Greenmarkets right about now. Full recipe after the jump.......

This recipe comes from Joanne Chen, author of The Taste of Sweet: Our Complicated Love Affair with Our Favorite Treats. In her new book, she goes on an exploration of sweets, bringing in historical anecdotes, scientific data, and refreshing honesty about her own sweet tooth along the way. For example, when given chocolate yogurt to eat in the dark and told that it was strawberry, 19 out of 32 subjects reported that it had......

Kyotofu is best known for turning out beautiful Japanese desserts, but this Hell’s Kitchen hot spot has been steadily adding savory items, and its new spring menu features some surprises on both the sweet and savory fronts. Delicate homemade tofu has always been a point of pride, but now the bean curd has been incorporated into a slider. Carnivorous types will be pleased to learn that these are no mere veggie burgers; the patties are......

Beloved and trendy frozen treat purveyor Pinkberry has agreed to a settlement in the lawsuit where the chain was accused of misrepresenting its product as "frozen yogurt" and as "all-natural." Pinkberry isn't admitting any wrongdoing but is, the NY Times reports, giving $750,000 to the Los Angeles Regional Food Bank, a food collection agency, and Para Los Niños, a nonprofit family service organization, plus paying legals fees of "plaintiff, Lisa Sutton, who said she......

At last, a gold-encrusted dessert fit for a working class budget. Unlike the $26 pancakes or the $25,000 frrrozen haute chocolate, these little sweets still have a single-digit price tag. They used to be called Tweenkees, but Brooklynite and organic culinary creator Sarah Magid has changed the name to: The Goldies. Magid tells us they're made from "organic dark chocolate sponge cake filled with organic vanillla or espresso whipped buttercream, then covered in organic......

When you order chocolate mousse in a restaurant, the result can sometimes be heavy and bland. This mousse recipe is light and buoyant because it is made without any dairy, but luscious because it emphasizes high quality chocolate. Dairy products tend to blunt the flavor of chocolate, so if you want to highlight an exceptionally fine chocolate, it is best to substitute water for cream when making your emulsion. Anyone who has worked with chocolate......

The most expensive dessert in the world (pictured) used to be the $14,500 “Fortress Aquamarine” served at a luxury resort in Sri Lanka. But today Sri Lankans can choke on their gilded shame, for the Upper East Side’s Serendipity 3 has put America back on top with a $25,000 triumph called the Frrrozen [sic] Haute Chocolate. Break out your giant diamond-encrusted foam fingers, because the Guinness Book of World Records will now list this as......