You’ll seriously never need another recipe. Best one. Hands down. The secret magic ingredient?….White Balsamic Vinegar. Vinegar in ice cream you say? Yes. It brightens the strawberry flavor and you don’t taste vinegar at all. Who’d have guessed?

True white chocolate contains cocoa butter, while white baking chips often contain palm oil or other fat. To ensure an authentic chocolate texture, use premium-quality white chocolate, often found in the candy section of your supermarket.

This ice cream is best served right out of the machine while it's still soft and creamy. It's so rich, it doesn't even need a topping.

Pistachio and Rocky Road are Mark’s favorites. Don’t let the color of this fool you. The stuff that’s bright green has food dye added to it. This stuff is the real deal.

This recipe works best with creamy peanut butter. Reduced-fat or homemade peanut butter doesn't work as well. If you prefer your peanut butter ice cream chunky, simply add a handful of chopped nuts at the end. Or better yet, some chocolate peanut butter cups. Yes…that. ;)

Laced with the chewiness of toasted, shredded coconut, this ice cream is wonderful on its own or spread in a cooked pie shell and covered in meringue, then browned quickly under the broiler for a Baked Alaska Coconut Pie.

Although cinnamon is one of the most common spices, not all varieties of cinnamon are created equal. Cinnamon varies in taste and intensity, depending on how old it is and where it was grown. This recipe calls for 1 teaspoon of ground cinnamon, but you can adjust it up or down to suit your own taste and the strength of the cinnamon you have on hand.

Pure and simple chocolate ice cream, this classic recipe speaks for itself.

Just like any great cheesecake, this ice cream is better the next day. From THE ULTIMATE ICE CREAM BOOK.

Though it isn't ready in 30 minutes, there's a lot that is express about this grand cake. It's even better once you've chilled it. This impressive dessert makes the most of cake mix, canned frosting, frozen cheesecake bites, and a jar of caramel sauce.

Serve this with ice cream for perfect hot and cold treat!

Put back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.

I've tinkered somewhat with the traditional flavors, adding spices to bring to this the aromatic richness of Mexican hot chocolate (or so I, in my unfounded fantasy, like to think), which tempers the uncompromising richness of the confection without losing its seductive intensity.

I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.

It's important to me that lemon bars really taste like lemon. I love the way the tart citrus cuts the sweetness of the filling. I can't begin to calculate how many lemon bars Harry Goodale has made at Barefoot Contessa over the years, but they're definitely one of our best sellers.

This ice cream tastes like one of my favorite sweets: caramel, chocolate, and pecan concoctions called "turtles". Be careful!  It's so good you might not be able to stop eating it.

This is the most delicious cake to make when strawberries are in season. It reminds me of Strawberry Shortcake! The recipe makes two 8-inch cakes.

"When someone stops me on the street and says, "You know what I love in your store?" I know the answer is probably going to be these cupcakes. People are devoted to them. I'm not sure if it's the cupcake or the icing, but the combination is positively heavenly.