Plus: evil eye jewelry, an Italian hotel in a former convent and more recommendations from T Magazine.
Category: Desserts
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You Can Put Soy Sauce on Everything — Even Dessert
Plus: sparkly botanical brooches, a new look for an iconic Tokyo hotel and more from T Magazine’s cultural compendium.
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The 25 Essential Pastries to Eat in New York City
Which baked goods should you seek out in New York? We gathered six experts to make a list of the most innovative and delicious options.
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The Chefs Transforming Celery Into Dessert
Plus: necklaces that store perfume, hotels in rural Minorca and more recommendations from T Magazine.
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How to Make Eton Mess, Summer’s Most Forgiving Dessert
The fashion designer turned ceramist Henry Holland puts his spin on a childhood favorite, Eton mess.
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Move Over, Matcha. Strawberry Milk Is Here.
Long beloved in Japan, the drink is becoming a fixture on cafe menus in Hawaii and now the mainland, too.
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A Recipe for Rødgrød Med Fløde, a Danish Berry Pudding That Tastes Like Summertime
Rødgrød med fløde takes Mette Hay, a co-founder of the home goods company Hay, back to her grandparents’ garden.
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The Tonka Bean Is Banned in the U.S. So Why Is It Popping Up on Dessert Menus?
Plus: a guide to Madrid’s newly fashionable Gran Vía, a wristwatch for stargazers and more from T’s cultural compendium.
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The Nostalgic Appeal of Mung Bean Desserts
Asian American pastry chefs are making something new of the humble legume.
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Extra-Long Weddings Cakes Are Popping Up at Receptions
Why are receptions (and Instagram) increasingly filled with table-long confections?
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Flamboyant as Ever, ’70s-Style Desserts Are Making a Comeback
With nostalgia comes Bundts, Black Forests and elaborate gelatinous confections. Would you like a blowtorch with that?
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How the Humble Sheet Cake Became Top Tier
In the world of special occasion baked goods, pastry chefs are embracing the birthday party staple for its vast canvas.