Summer is here, and that means it’s berry season. Our low-calorie Triple Berry Trifle is a great way to enjoy the sweet flavors and healthful benefits of strawberries, blueberries and raspberries.

Cream together butter, shortening and sugar for 3-4 minutes. Add the eggs one at a time beating in. Combine all Of the dry ingredients in a medium sized bowl. Alternate mixing in 1/3 of the dried ...

This video shows how to make a Classic Trifle - a rich and colourful layered dessert made with sponge fingers, fruit, jelly, ...

I don’t know why this dessert isn’t more popular on restaurant menus and in homes. Every time we make it at the bakery, it sells out instantly. When made in a clear glass trifle bowl, it is a ...

Don't fret if you find yourself stuck with a dry, crumbly, broken cake. There's still hope for your dessert if you transform ...

All cooks eventually learn that dessert is a magic trick. Take sugar, eggs, flour and assorted other ingredients, add heat and suddenly you have a wedding cake or donuts or cookies. One of the best ...

This summery, cookout-friendly dish is "simple and comes together fast," says the chef-founder of Le Bon Nosh restaurant in Atlanta. "You can’t mess it up. A little more of this or less of that will ...

Serves 8 to 10. Reprinted from “Once Upon a Chef” by Jennifer Segal, with permission by Chronicle Books, 2018. "Berry trifles make wonderful (and patriotic) summer party desserts. Not only are they ...

We’re being joined by registered dietitian Kelsey Johnson with 605 dietitian. She’s here today to show us how we can build a decadent trifle. The best part? You’ll be able to pull it off in no time, ...

The stars aligned when our forefathers signed the Declaration of Independence right in the middle of berry season. And while maybe that wasn't part of Thomas Jefferson's agenda, we really ought to ...

The heat of the Florida summer is nothing to trifle with — or is it? I can’t think of anything cooler, easier or better suited for a bit of holiday theming than this classic dessert, which originated ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...