Whatever Matt Lewis and Renato Poliafito did in their former days jobs, it’s clear they’re serious about sweets. And it’s not just because they’re wearing ties and overly serious expressions in the early pages of Baked Explorations, their second literary endeavor under the auspices of Baked. The duo are regular pastry evangelists, traveling the country in search of “pockets of regionalism in an increasingly homogeneous America,” searching for the written history of American baking, whether it’s tucked away in cookbooks, kitchen drawers or any of the small sweet shops scattered across America. Whether they’re unearthing forgotten classics of old like the Whoopie Pies or reconfiguring much-abused classics like the Chiffon Pie or Grasshopper Sundae, their aim with this ample, deliciously photographed cookbook is simple: to (re)introduce the national palate to the tender-crumbed, cream-whipped, chocolate-chipped staples of American dessert. It’s like getting a fresh baked cookie from Grandma, except it’s two grown men with a serious set of sweet teeth. In an age rich with pastry nostalgia, home and professional cooks alike should get, well, Baked.

With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home. Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.

Milk is like the sweet cookbook complement to the spice (and sass?) of David Chang’s Momofuku empire. Put together by Christina Tosi, the genius behind Momofuku’s smartly off-brand brand of nostalgic treats, the book teems with recipes (and mouthwatering pictures) for things like “Red Velvet Ice Cream,” “Cinnamon Bun Pie,” and, oh yeah, “Cornflake-Chocolate-Chip-Marshmallow Cookies.” Tosi isn’t just on a nostalgia kick; her recipes are an answer (the correct answer) to the deep-seated American hunger for classic flavors done up with exquisite technique—ideally with no regard for the prospect of overindulgence. Tosi shares her pastry prowess with a “Techniques” section designed to not only help fellow chefs and ambitious home cooks recreate the specific, crave-worthy taste and texture of her treats, but also to get them into the habit of best Milk Bar practices (gelatin in ice cream, scraps-foraging, and a pervasive policy of no-sifting). The bonus? Work your way through the book, done up in the “real talk” style of Momofuku’s work-hard-play-hard professionalism, and you’ll be one of the gang—a certifiable “hardbody” ready for battle in the bakery.

Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.