Ruby chocolate, if you listen to the hype, is a gastronomical miracle. Not a flavoured chocolate - a new type of chocolate, the first new chocolate type discovered in 80 years, adding to the traditional canon of milk, white and dark. But what is it actually? And where can you get it in Australia if you do want to try it? We've got the deets for you right here.

To celebrate National Doughnut Day, Krispy Kreme will be handing out free Original Glazed Doughnuts today between 5:30am and 11:59pm. Hurrah! Here's how to claim your freebie.

Crème brûlée is a flawless dessert but, unless you have a kitchen torch, you're probably not making them at home. But the Food Network claims to have a hack for getting that perfect, caramelised, crunchy sugar layer using a simple metal measuring cup. Whether it actually works is a mixed bag, though.

Though there is something rewarding and cathartic about baking a finicky, labour-intensive dessert, I would be lying if I said I didn't enjoy an easy, though still fancy-looking sweet thing. Apple roses are not only deliciously warm and comforting, but they're just plain pretty, and a cinch to make.

"Umami" may not be a flavour you associate with desserts, but a bit of salty-sweet complexity can take a batch of cookies from "pretty freaking good" to "downright addicting." To get extra oomph in any dessert, baked or otherwise, all you need is a bit of malted milk powder.

Some of us can definitely say we have a sweet tooth. Whether it’s cakes, chocolates, cookies, lollies or soft drinks, our world is filled with intensely pleasurable sweet treats. Sometimes eating these foods is just too hard to resist. But is it actually "additive" in a biological sense? Let's take a look at the science.

The Crumb Shed Sydney is a pop-up ice creamery that specialises in bespoke Golden Gaytimes ranging from Unicorn Breath (vanilla crumb, musk sticks, strawberry hard candy, popping candy, edible glitter) to Crumb Choc Millionaire (chocolate crumb, smashed potato crisps, desiccated coconut, 100s & 1000s). For today only, it's giving away free Gaytimes between 4pm to 6pm while stocks last. Here are the details!

Sprinkles make every dessert a bit more fun, but they don't add a ton of flavour beyond sweetness. For sprinkles that are pretty and delicious, try making your own with tart and tasty freeze-dried raspberries.

There's nothing more romantic than wine and chocolate -- as long as the pairing is right. Here are some useful suggestions from an expert in the field.

Not all chocolate is created equal, but it's all equally delicious. When it comes to dark vs. milk chocolate, they each have their own perks and quirks for you sweet tooths to keep in mind.

To celebrate the 2017 Lunar New Year, KitKat is bringing two of its famously exotic flavours to chocolate connoisseurs Down Under: the Citrus Creme Brulee KitKat and Red Bean and Toasted Coconut KitKat. For the princely sum of $68, you can purchase a selection of both flavours in a Special Edition gift set. That's $68. For some KitKats. Let's see what they taste like.

Tahini is a sesame paste most commonly used in hummus, baba ghanoush, and salad dressings, but it can add moisture and nutty goodness to a whole variety of sweets.

We previously discovered the wonder of making popsicles with just two ingredients, but if you're more of an ice cream person, here's a scoopable frozen dessert alternative that's nearly as easy.

Hello, friendly friends, and welcome the latest last instalment of Will It Sous Vide?, the column where I make things with my immersion circulator.

If you're pitting a bunch of cherries for baking or snacking, don't toss them out. You can make a delicious cherry-flavored whipped cream with them.

The weather is warming and my thoughts have turned towards ice cream. There's something extra satisfying about whipping up your own frosty treats, but not everyone has an ice cream machine. Let's run through a few of our favourite frozen desserts that you can make without any special equipment.

If you've ever left a chocolate bar sitting around, you may have noticed a white film form on the surface. This film is called a "bloom" and it occurs when chocolate is improperly stored.

Miso is a wonderfully salty paste made from fermented soybeans that packs a ton of savoury, umami flavour into a teaspoon. It's most commonly used in miso soup, but the funky seasoning can be used in a variety of delicious applications, from chip dips and sandwich spreads, to caramels and cake frostings.

A crispy, tart and sweet apple, lovingly coated in either a shiny candied shell or rich robe of caramel, is a quintessential treat that is both easy to make, but also fairly easy to mess up. To make sure your toffee apples are the best they can possibly be, there are a few factors you need to keep in mind.