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.

If there is one thing I miss about living back home, it's being able to waltz into the supermarket and pick up a decent banana pudding. Now, if I want a good one, I have to make it myself and that requires more waiting than I can tolerate.

This pie is really something special — and I bet you already have the ingredients on hand.

Let's be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a touch of decadence to every meal.

Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former - but it doesn't have to be.

In what I can only call "a crisis of faith", I have made the trend known as "dessert hummus" and found it to be very pleasing. When it was first (gently) suggested I explore dessert hummus by my (sweet and understanding) editor, I demanded a phone call, so alarmed by the concept was I.

It has been well-documented that pressure-cooked cheesecake is the greatest trick the humble appliance has ever pulled, but such recipes are usually limited to one flavour. Here, with the clever use of little jars, we're going to make a cheesecake sampler perfect for those with fear of flavour commitment.

Cheesecake is one of my favourite sweet things on this earth but, as a household of one with an occasional lactose-intolerant visitor, I'm not in the habit of making whole cheesecakes for the home. There is, however, a way to make just enough cheesecake for two (or one, twice) in a Multi-Cooker, and it takes about half an hour.

There's no arguing that pie is the most noble form any summer fruit can assume, but there are times I want a fruity dessert that doesn't require the heating of my oven (or kitchen). In such moments, I turn (once again) to booze and make some stupid-easy but still sophisticated-tasting wine-soaked fruit.

Whether you chose to give out chocolate or take small people trick-or-treating, you will no doubt find yourself in possession of some amount of Halloween chocolate on November 1. You could shovel it into your mouth mindlessly, dole out a piece each day and make it last until Christmas (my mum's favourite), or you could take a page out of Taco Bell's menu and fry it in a flour tortilla.

Pie is one of those things that some people just have a knack for. I am not so blessed. For those like me, there's a lot of stress surrounding the dessert, and these people should embrace galette.

Today, Vegemite took to Twitter to announce a new and highly polarising creation: the Vegemite Icy Pole. The denizens of the Twitterverse did not lap up what was offered.

Everyone knows that cinnamon rolls are a delicious indulgence. What this recipe presupposes is… maybe they should be bigger? I mean like a lot bigger. It's possible, and honestly it's beautiful, too.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. I'm dedicating this week to banana pudding.

Pie making can be a challenge for cooks, especially with the (relatively) recent outburst of food allergies and intolerances. Everyone is allergic or intolerant of something, and it's difficult to please all of the people all of the time. In my family alone, there are four different people with five different "can't eat this" issues - one of them being gluten. But even the gluten-abstaining deserve pies, so we're taking a look at gluten-free crusts.

Mid-century cooking tends to conjure up images of gelatin "salads", casseroles and banana abuse, but have you heard the good news about cooking with soft drink? It turns out that soft drink -- particularly 7 Up -- actually has a wide range of culinary uses beyond the drinkable, and we're going to explore three of the most popular recipes.

Happy weekend, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we're rounding out Retro Week with a decidedly kitschy offering: The sweet and green grasshopper.

Making a milkshake seems to have become an extreme sport. There are boozy shakes, lolly-encrusted shakes, and shakes that come with entire slices of cake. There is, however, one classic, iconic shake missing from this dairy-soaked fever dream: The chocolate malt.

Turning out a cake, only to have it fall apart, is one of the most frustrating experiences one can have in the kitchen. But ugly cake is still cake, and there's no reason you shouldn't eat it.