Dessert

Dessert is a course or dish traditionally served at the end of a meal. In many cuisines it is primarily sweet, though some cultures designate fruit or dairy dishes as desserts. The category encompasses a wide range of foods, from baked goods and custards to frozen confections and fruit preparations.

Origins: The word dessert comes from the French desservir, meaning to clear the table. Early desserts were simple fruit, nuts, and honey. With the spread of sugar from Asia and the Americas, dessert recipes expanded during the medieval and early modern periods, leading to a diverse repertoire of cakes, pastries, and puddings.

Categories and examples: Baked desserts include cakes, pies, and tarts; dairy-based desserts include custards, puddings, and ice cream; fruit desserts feature poached or roasted fruit and compotes; and frozen desserts include sherbet and sorbet. Regional specialties such as baklava, flan, mochi, and tiramisu illustrate variations in ingredients and techniques. Modern menus may also offer allergy-aware or lighter options, such as fruit salads or yogurt-based desserts.

Serving and context: Desserts are commonly served chilled or warm, often accompanied by coffee, tea, or dessert wines. They may be prepared in advance or assembled at the table. In culinary traditions, desserts can mark celebrations, festive occasions, or the close of a formal meal.