If you buy something from a link, Vox Media may earn a commission. See our ethics statement. You can tell a lot about a restaurant — and a culture — by its desserts. A bizarre but reliable economic ...

Desserts can be a tricky sell. Guests love them and they’re highly profitable, but it’s not always easy to convince customers to invest in the extra time, money, or calories. One option is to make ...

Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

Over the years, numerous servers have sparked internet discussion after sharing their on-the-job stories to social media. For example, one server showed how she “gets back” at tables that she does not ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

No matter how full we swear we are, we still order dessert. It’s science. And yes, it’s a weakness. Either way, the end of a ...

Crystalline, powdered and white — don’t worry, I’m only talking about sugar. Though not an illicit substance, it might as well be. Highly addictive, Americans consume an average of 60 pounds of sugar ...

When you order cake at a restaurant, chances are it will be beautifully plated — perhaps with a sauce or a few decorative elements to give the dish some flair. However, there's one dessert originating ...

These six restaurants (and one cafe) see the importance of an impressive dessert offering. By Nikita Richardson There’s this fantastic song by the R&B artist Tinashe and the D.J. MAKJ called “Save ...

Rarely do we come across a 30-page menu in Dallas, so hearing about Dessert Avenue’s 32-page dessert-only menu piqued our interest. The lavishly decorated spot in Murphy, east of Plano, delivers ...