On Wednesday late afternoon or evening, the Momofuku Milk bar-tenders will change the nozzles to donut-inspired soft serve flavors: classic, jelly, chocolate, and bavarian cream. [via Kathryn]... More
Double Cream Cake Coffee shop are aplenty in the East Village, though there always seems to be room for just one more. The latest addition is the two-month old Simon Sips on 1st Street and 1st Avenue, a coffee... More
Confirmed: The Googleplex in Chelsea still stocks It's-It ice cream sandwiches in a freezer near the salad bar. The institutionalized Bay Area dessert is, as far as I know, impossible to find for retail sale outside of the West... More
My favorite item at the passionately loved and detested Magnolia Bakery is the banana pudding. Banana pudding is also my favorite item at Sugar Sweet Sunshine on the Lower East Side and Buttercup Bake Shop in Midtown. And you... More
We first checked in with Lula's Sweet Apothecary back in late 2008 when the vegan ice cream parlor first opened. Both vegans and non-vegans alike flock here for intense flavors and fresh ice cream churned out in small batches.... More
The miniature pecan crusted cheesecake ($5) from Big Girl Baking Co. tastes less like cake, more like mousse. Although it's made of your typical rich cheesecake ingredients—including cream cheese, sour cream, sugar, eggs, and butter—it has a light, fluffy,... More
Who else would combine bun and pie besides Momofuku Milk Bar? My initial reaction to their cinnamon bun pie was, "WHOA, BEST IDEA EVER!" Instead of a typical pie crust there's sweet, bready bun, which is topped with gooey... More
The pretzel-covered sea-salted caramel Behold, a very, very intoxicating bite: the pretzel-covered sea-salted caramel. This little work of art is by Rachel Zoe Insler, one of the most talented chocolatiers in the city. Her first shop, Bespoke Chocolates opened... More
The Ring Ding Ever since Ed said Tumbador chocolates were sold at Murray's Cheese, I have found myself stopping into Murray's less often for cheese and more often for dessert. I might enter with the intention of getting a... More
I often find the drinks and dessert section of Southeast Asian restaurant menus to be the most intriguing. From Mo-Mo-Cha-Cha to sour plums in seltzer water, and even carrot juice with milk, I am hopelessly fascinated. But while curiosity... More
