desserts

Desserts are sweet dishes typically served after a main course, though some cultures treat them as a mid-meal treat or snack. The term derives from the French desservir, meaning to clear the table, and originally referred to foods served after the courses were cleared.

Desserts encompass a wide range of preparations and textures, from baked goods like pies, tarts, and cakes; to cold items such as ice cream, custards, puddings, and mousses; to fruit-based dishes; to confections like candies and chocolates. Common ingredients include sugar or syrups, dairy products, eggs, fruit, chocolate, and grains, with regional variations adding nuts, spices, and flavorings.

Regional traditions include European pastries (custards, tarts, and pastries), frozen desserts in the Americas and Europe (ice cream, gelato), and Asia-Pacific sweets (mochi, kuzukiri, halva). Dessert menus often reflect local harvests and culinary history.

Preparation methods vary: baking, steaming, freezing, or chilling; some desserts rely on setting agents like gelatin or starch; others are assembled without cooking, such as fresh fruit plates or semifreddi. Many desserts balance sweetness with textures like a crunchy crust, a creamy filling, or a light foam.

Nutrition and dietary considerations: desserts tend to be high in added sugars and fats, so portion size matters. Alternatives include fruit-based desserts, dairy-free or gluten-free options, and reduced-sugar preparations.