I say Pavlova; Lee says meringue. Either way, it's a delicious dessert, and perfect with all the fresh fruit still at our fingertips. Peaches, cherries, berries are great. There are two critical rules ...

The signals of summer are suddenly everywhere. Clamshells of ripe berries at the market, the low hum of baseball on the radio, barbecues and white linen shirts, and the promise of dinners outside. Now ...

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As a baker, I relish making a Valentine’s Day dessert. Instinct says to seduce with a decadent chocolate treat, but sadly, my Valentine for the past 20 years isn’t the biggest chocolate lover. But I ...

The first time I had pavlova was a college summer I spent in Fairbanks with my Aunt Ruth, who is an excellent cook. She was the one who told me the dessert originated in Australia, named after a ...

Most often, a pavlova is made as a giant free-form meringue that’s baked, then topped with whipped cream and fruit or whatever’s on hand. Ottolenghi and Goh spread out their meringue on a sheet pan ...

“I’m serving pavlova for dessert,” announced the host of a recent supper gathering I attended. This dessert, like all good dinner party courses, sparked a debate: when is a meringue merely a meringue, ...

This pavlova is as classy as the ballerina for whom the dessert was named, and it's fit for any occasion. The outside of the pavlova meringue is slightly crisp, but its inside is soft, ...

The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But despite its simplicity, there's a surprising amount of chemistry ...

It was autumn a few years ago when Lisa and Gareth Hedges and their two children moved to America from New Zealand. Sure, they had heard about Thanksgiving through movies and books, but they hadn’t ...

“The Incredible, Edible Egg” is a marketing slogan that was invented in 1976. In my opinion, it’s a very good one. This seemingly simple food is remarkably versatile. Eggs can create dishes as light ...