Johnny Iuzzini shows Eva how to complete each step of making an éclair.
Everyone loves milkshakes! Rich, creamy ice cream goes perfectly with the crunch of the chocolate chip cookies.
This is a rich, indulgent salad, full of big flavors. Make it for your next picnic or cook out!
Kiwi Sorbet Bars from dessert mastermind Dominique Ansel are made with kiwi sorbet, Tahitian vanilla ice cream, and coated in milk chocolate. They look like kiwis and taste like summer
Emily Jacobs shows you how to make red velvet star-shaped cupcakes topped with cream cheese icing and blueberries: perfect for the 4th of July!
Lauren Gordon teaches you how to decorate the perfect Flag Cake for your Fourth of July barbecue!
Emily Jacobs and Lauren Gordon show you how to make a delicious and light avocado pound cake with orange glaze
Learn all the tricks to making chocolate lace meringues
Jason Weiner of Almond Restaurant makes silky panna cotta with basil-infused strawberries
Sprinkles Cupcakes launches its ATM in New York City, allowing fans of the sweet treat to have access to their favorite flavors at all hours
John DeLoach of LAVO in New York City shares his recipe for an Easter Cake that will please guests-- sweet tooth or no sweet tooth
Members of The Daily Meal staff learn how to ice cupcakes with Magnolia Bakery's Bobbie Lloyd
Learn how to make a King Cake for your Mardi Gras party from David Guas of Bayou Bakery, Coffee Bar and Eatery in Arlington, VA.
Jimmy Distefano from New York City's Rouge Tomate creates an easy and delicious champagne sabayon.
Raspberry stuffed heart cupcakes are a delicious and festive dessert to serve this Valentine's Day.