While I’m not the biggest fan of unicorn food, there is no denying the beauty of a brightly coloured confection. I don’t have any particular qualms with the little bottles of artificial food colouring but, thanks to Stella Parks, I have recently become a huge fan of colouring sweet things with pulverised, freeze-dried fruit.

Creamy, salty dips get all the attention, but dipping one food in another shouldn’t be limited to savoury snacking. Dessert dips make eating fruit more fun, and they’re somehow even easier to make than dips of the oniony ilk. All you need is a creamy cheese and an electric mixer of some kind.

I'm an equal opportunity cookie eater and, while I love a thin, crispy cookie, I firmly believe there's a time and a place for a soft, fluffy one as well. (The time is always and the place is my mouth.) According to delish, the secret to getting soft, cloud-like cookies every time is simple: just replace the butter with cream cheese.