Sugar

Join pastry chef Anna Olson as she whips up a delectable chocolate and orange pudding.

If you love apples, then you'll love this episode. Anna shows you how to cook baked apples two ways.

Anna whips up a pumpkin-cranberry loaf that's easy enough for a Tuesday night.

Join Anna Olson as she bakes up some pecan scones that can be served plain or with macerated fruit.

Anna bakes a blueberry buckle, whips up a delicious cheesecake and reveals a killer recipe for blintzes.

Anna explains how to turn some of your favorite brewed teas into dessert sensations.

Anna creates wonderful honey-roasted fruits and pairs them with a reduced syrup for a weekend dessert.

Anna's advice: When life gives you lemons, make lemon thumbprint cookies and a sparkling lemonade float.

Anna's vanilla-roasted apricots are easy enough to make on Tuesday and elegant enough to serve on Saturday.

Anna makes some delicious orange almond biscotti then transforms the biscotti into a weekend delight.

Anna whips up dulce de leche ice cream then transforms it into an elegant hazelnut terrine.

Anna makes an old favorite with a twist: white chocolate brownies. Later, she adds a hazelnut sour cream.

Anna highlights one of summer's best fruits with a simple peach foster, then reinvents it as peach fondue.

Anna creates several delicious desserts using cinnamon including creamy cinnamon custard and cinnamon brulee.

Anna makes mascarpone with pastry dippers that later become mascarpone petit fours.

Anna takes brown sugar to the next level with a pound cake. Later, she elevates it.

Anna makes a beautiful one-step cherry pie then pairs it with sugared almonds.

Anna makes everyone's favorite French vanilla ice cream then turns it into a delectable baked Alaska bombe.

Anna's lemon thyme shortbread cookies go perfectly with honey and cheese.