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Maine is a place steeped in tradition. Family Chocolatechip cookies rightoutofthe oven always put a smile ona child's face. I would rather buyfrom the farmers' market orthe Rising Tidefood coop here in Damariscotta, thanthebig boxstore.
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For this elegant cake, slim rounds of almond meringue are piled high between stripes of chocolate buttercream, then topped with a marbled spiderweb of chocolate and vanilla fondant. A melting texture and rich sweetness make this old-fashioned cake a perennial favorite in sweets-loving Budapest, but it's just as easy to find in Vienna, the grand city that once led the empire.

It remains deeply influenced by a shared culinary tradition. In the sprawling family tree of custard desserts, Latin America's flan is the coolest cousin, blending perfect simplicity with creamy sophistication. A whisper-thin layer of dark caramel tops the dessert, melting into syrupy sauce around the base. Flan might have arrived in Latin America from Spain, but it's since been claimed and reinvented by generations of cooks here.

In Mexico, where the dessert is served everywhere from neighborhood cafes to family celebrations, the silky texture of a classic flan is the perfect foil for a meal with fiery chiles and aromatic spices.

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This dark and rich cake is a high-wire act of time and temperature: Serve too early and it's a sticky pool of hot cake batter; serve too late and it's a brownie. When the balance is perfect, however, the treat blends the tender bite of a chocolate cake with the oozy pleasure of a melted chocolate bar. In the s, the cake became a menu star as a lava cake or molten chocolate cake. While the heat of the craze has passed, this sensuous dessert remains one of the world's most sophisticated ways to end a meal.

From shaved ice to sorbet, frozen desserts are melting evidence of one of the world's great food truths: there's nothing so welcome as a cold, sugary treat on a summer afternoon. On the global heat map of frozen desserts, though, gelato's sweet innovations earn top honors. Lower fat content and a warmer serving temperature help flavors shine brighter than in ice cream, whether you're savoring a sunny scoop of lemon gelato, a rich hazelnut version or classic chocolate.

In Italy, the year-round treat in an essential food experience, and true aficionados even make the pilgrimage to the Gelato Museum in Bologna , where tours include a guided tasting at the museum cafe. A lush, syrupy distillation of milky flavor, these deep-fried Indian treats are anything but a simple doughnut. Traditional recipes for gulab jamun dough start with a scoop of khoya, a reduction of cow or buffalo milk that simmers for hours over a low flame, lending the finished product a melting texture.

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Frying gulab jamun in ghee provides a second injection of fatty flavor before the dumplings are soaked in an aromatic syrup infused with cardamom seeds and roses. The rich and labor-intensive sweet is a favorite at Indian celebrations from Eid al-Fitr to Diwali, but the name points to origins in Persia -- legend has it that gulab jamun arrived in medieval India with Persian troops. For the cheesecake aficionado who finds the New York version a trifle heavy, this Japanese treat might be a revelation.

In the creamy sweet, which blends the flavorful tang of cheesecake with the loft of a sponge cake, the richness of lightly cultured cheese is offset by a light and airy texture. The secret is an unusual technique of blending beaten egg whites -- a meringue -- into a warm batter that is rich with cream cheese and vanilla. Versions of this cheesecake are available everywhere from Japanese convenience stores to top-shelf bakeries.


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When making your own or shopping for the perfect slice, watch for a characteristic jiggle that hints at the light, tender texture to come. Wander through a market in East Africa to find this golden sweet, which blends the satisfying crunch of caramelized sugar with the rich heft of peanuts, fresh coconut or a blend of the two. Bridging the delicious divide between cookie and confection, kashata gets an aromatic boost from the addition of cardamom, which elevates the brittle-like treat into the realms of world-class sweets.

The traders who once plied the coast of East Africa in dhow sailboats brought new words, flavors and spices from across the water, and the name of this beloved treat is adapted from Arabic -- but for many, kashata is among the sweetest and most nostalgic flavors of East Africa. The hearty fruit preserve is the delicious prize inside these crescent pastries.

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A soft, flaky dough is shaped into a plump half-moon that barely contains the sweet filling, then topped with a light blanket of powdered sugar. Not that kifli are limited to fruit preserves. The sweets, which are especially beloved at holiday times, are often stuffed with sweetened walnuts or poppy seeds. Golden pastry tops sweet cream, nuts or salty cheese in this syrupy dessert, which offers a satisfying contrast of texture and flavor. Like many Middle Eastern desserts, knafeh is soaked in an aromatic sugar syrup that infuses the pastry topping and filling with the flavor of roses or orange blossoms.

While crowds line up for sweet slices of knafeh from Amman to Alexandria, the most iconic place to try the dessert might be in the Palestinian city of Nablus, which claims the title of knafeh's home town. In the Nablus version, a tangy filling of goat cheese is covered by threads of fine pastry or a tender blanket of baked semolina. Some knafeh-loving locals even layer the local sweet with a pair of pita rounds for a memorable sandwich. Once a little-known treat that drew pastry pilgrims to Brittany, the kouign amann has officially made it big.

Celebrity pastry chef Dominique Ansel gave it a boost by serving the caramel-crusted rounds in his SoHo bakery, but it's the kouign amann's sheer perfection that sent it down the sticky road to fame. Brittany is known for the high quality of its butter and sea salt, and kouign amann simply means "butter cake" in the Breton language. It earns the name. Like a croissant, the kouign amann is rolled and folded with layers of butter, but fewer folds mean the kouign amann has a toothier, more rustic texture than its sophisticated city cousin.

A roll in sugar, a sprinkle of Breton sea salt and one of the world's great pastries was born. Among the most voluptuous treats in the ice cream family, this frozen dessert has a temptingly rich texture. Traditional recipes, which can require hours of constant stirring, start by simmering fresh milk over a low flame, a slow reduction that lends a caramel sweetness to the milk's natural sugars. While modern-day kulfi appears in dozens of flavors, classic versions are infused with some of India's most lilting tastes. In cities across the country, visit a kulfiwallah for a transporting sample of rose, cardamom, saffron or pistachio kulfi; while recipes change with time, the sweet treat you're tasting is thought to have roots in the Mughal Empire.

A slender layer of lemon cream fills this classic French tart, whose flavor balances rich butter, the acidity of lemon juice and the bite of lemon zest. The crust, with a texture that's similar to a shortbread cookie, retains a fatty crunch that's an ideal contrast to the silky filling. When perfectly executed the result is dessert heaven, and the simplicity of the tart makes it a fitting icon of the French pastry kitchen. Like its namesake city in Austria, this slender torte is an old-fashioned favorite that's still a star in the 21st century. A dough enriched with ground nuts, often hazelnuts or walnuts, melts into a jammy filling for a treat that's somewhere between cake and tart.

Recipes for Linzer tortes have been around since at least , and in the torte's Linz homeland, families pass variations on the richly spiced confection from generation to generation. Along with the peek-a-boo lattice crust that hints at the filling at the heart of the torte, spices lend this tender sweet its lasting charm. While the filling is often a simple fruit preserve, Linzer torte dough is aromatic with ground cloves, cinnamon and lemon zest that make the Austrian treat a perennial favorite.

Cut into this golden spiral of pastry to uncover a rich filling of ground nuts, orange blossom water and mastic, a natural resin that perfumes sweets from Tangier to Turkey. Paired with a traditional glass of Moroccan mint tea, it's a generous and celebratory dessert that invites every guest to serve themselves as much as they'd like, scattering the slivered nuts and ground cinnamon that decorate the top.

Even thinner than filo, the delicate warqa dough that's used for this Moroccan sweet is prepared by daubing a ball of dough on a hot griddle; it's an impressive labor of love that takes deft hands and many hours of practice. When celebrating some of the year's most anticipated holidays, many in the Levant reach for the comforting taste of these filled cookies, whose thin, semolina crust wraps around a delicious blend of chopped dates, nuts or both. The simple cookies are shaped in wooden molds carved with intricate patterns, emerging as finely-wrought rounds or detailed cones.

They're a memorable treat with an appealingly mild sweetness, and a love of ma'amoul unites the region's three predominant religious traditions: Jews enjoy ma'amoul as a Purim treat, bakers shape vast piles of the sweets for Easter, and in some areas, ma'amoul are an essential part of Eid feasts. Bite into one of these traditional sweets and you'll find out why. The addition of coconut milk lends a tender bite and subtle aroma to these satisfying fritters, whose light sweetness is especially appealing when paired with a cup of milky coffee or chai tea.

In some versions, a pinch of ground cardamom provides an extra jolt of spice, and the simple doughnuts are an invitation to get creative with flavors, toppings and sides. While many mandazi lovers trace the origins of these fried treats to South Sudan -- where they're often served with a rich chocolate dipping sauce that lands them firmly in dessert territory -- mandazi are also a beloved snack across Tanzania, Kenya, Mozambique and Uganda. A touch of honey infuses an aromatic lilt into the slender layers of this cake, which is among Russia's most beloved treats.

In between the cake layers, which can be stacked 10 high in the most elaborate versions, is a creamy frosting that melts into the honeyed rounds. Variations on medovik differ widely, but the most popular takes incorporate one of two very Russian ingredients into the sweet filling. Some use the rich sour cream that adds flavor to some of Russia's most comforting foods, from borscht to blini.

Others get their flavor from sweetened condensed milk, which became an icon of Russian cooking during the Soviet era, when fresh milk could be hard to come by.


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    • The Big Apple's most iconic dessert seems to defy pastry physics. A light crumb offsets rich creaminess, a winning combination that elevates a simple list of flavors. Like the city itself, New York cheesecake draws inspiration from around the globe, and a genetic map of the cheese cake world would likely include the crumbly, dry-curd cheesecakes of eastern Europe, German kasekuchen and the fresh-cheese versions that are beloved in Italy.

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    Unlike more fanciful recipes, New York's classic take on cheesecake eschews toppings or pronounced flavors, with just a hint of vanilla extract or lemon zest to lend a lilting aroma to a blend of sugar, eggs, cream and cream cheese, almost always Philadelphia brand.

    The Netherlands' sweet contribution to the world of fried dumplings, oliebollen are a deliciously Dutch way to celebrate New Year's Eve. A crunchy, crispy ball of sweetened batter studded with raisins or currants, then dunked in powdered sugar, oliebollen are best eaten hot from street stands called oliebollenkrams. It might seem like a simple snack, but oliebollen are serious business in the Netherlands, where an annual contest uses blind testing at the academic Center for Taste Research in Wageningen to choose the country's very best oliebol.

    Pastry-loving Aussies and Kiwis get riled when dinner conversations turn to Pavlova, a wonderfully messy meringue dessert that's a long-running sore point between Australia and New Zealand. Creamy Pizza Macaroni and Cheese. Spinach and Ricotta Stuffed Pasta Shells. What to Eat This Week. Pesto and Sundried Tomato Camembert Wreath.

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