Pastry

Why It Works Cooking the batter on the stove hydrates and gelatinizes the starch in the flour, giving the batter…

Walk into your favorite bakery shortly after opening time and the experience is nothing less than magical. There’s the wafting…

There’s a new strategy trending on the internet to not bake cookies. The “scrambled cookie” trend calls for cooking chilled cookie dough…

Throughout numerous visits to Türkiye, our Birmingham, Alabama–based test kitchen colleague Renu Dhar was never far from borek, a category…

Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green tomatoes, and a slab of Velveeta. But instead…

I don’t want to brag, but…okay, I do want to brag. I make the best angel food cake in the…

One of the benefits of jumping from life as a pastry chef to that of a recipe developer is noticing…

Many years ago, I worked at a café, where I was responsible for making hundreds of cookies, muffins, and scones…

When it comes to egg replacements, “you’re always kind of looking for a goo,” says Lars Varley. They’re the chef…

Why It Works Toasting the almond flour enhances its nuttiness, resulting in a deeply flavorful almond cream. Incorporating tangzhong, a…