Lizzy Briskin is a New York-based food and travel writer. The former food editor at Food Network and Real Simple magazines, she has written for Bon Appétit, Wirecutter, Women’s Health, Self, National ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. It’s August, when berries, peaches, and plums are at their juicy peak. That means that fruity desserts ...

This kid- and adult-approved treat is cold, creamy, and pairs perfectly with a batch of warm chocolate chip cookies. Karen DeMasco is the executive pastry chef of Jean-Georges Vongerichten's ...

Marshmallows give this rich fudge a gooey texture and keep it from becoming grainy as you mix it. Line an 8-inch square baking dish with heavy-duty aluminum foil, allowing at least a 2-inch overhang ...

New Riff’s core lineup consists of bottled-in-bond bourbon and rye aged for at least four years, bottled at 100 proof, and non-chill filtered. The bourbon is made using a high-rye mashbill of 65 ...