There’s no arguing that Martha Stewart is the queen of desserts. From her decadent angel cake to her many other baked confections, the chef never disappoints. Stewart’s been in the business for a ...

A pretty sweet way to end a meal.

Preheat the oven to 275. Line a baking sheet with parchment paper and set aside. Combine the egg whites, superfine sugar, and vinegar in the bowl of an electric mixer and beat until soft peaks form.

Recognized as one of the national desserts of both New Zealand and Australia, this iconic dessert is said to have been named after Anna Pavlova, a Russian ballerina who frequently toured in both ...

It’s a dessert that is the culinary definition of something being greater than the sum of its parts. A joyously simple froth of egg whites and sugar, it makes a stupendous show — elegant but humble, ...

Pavlova is a classic dessert in both New Zealand and Australia and one of my personal favorites for special occasions. It was, according to legend, created for a Russian ballerina, Anna Pavlova, who ...

Summer desserts are for sharing and we have 10 options for end-of-year gatherings and Christmas.

Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of ...

Normally, we don’t see pavlovas popping up on dessert menus. In fact, the only place you may have seen this beauty is on the glossy pages of a food magazine. Perhaps you’ve dismissed the pavlova for ...

In 1905, prima ballerina Anna Pavlova premiered a solo ballet created just for her, “The Dying Swan,” which she would go on to dance about 4,000 times before her death in 1931. “It was a combination ...

Formed using only egg whites and sugar, meringue is a confectionery staple employed in many contexts. The sweet's found in ...