Cool down with an icy, refreshing treat, preferably one that blends unusual but ingenious flavor combinations or intriguing techniques (like creamy sorbet you make in the food processor).
For her spin on the classic soda shop float, pastry chef Megan Romano combines the iconic flavors of a creamsicle with the frothy, bubbly texture of a New York-style egg cream soda.
Candied peanuts and popcorn. Rich fudge sauce. Homemade salted caramel ice cream. Cindy Bearman of ABC Kitchen shows us how it's done.
Leave your ice cream maker in the closet: this food-processor method, developed by frozen dessert queen Jeni Britton Bauer, results in an ultra-smooth sorbet.
Maple syrup lends this show-stopping summer dessert a deep, robust flavor.
Anya Hoffman is a freelance writer and a contributing editor at the James Beard Foundation. Find her on Twitter.