Baking School In-Depth: Dacquoise
The dacquoise was created in the late 19th century in Dax, a spa town in southwestern France. It’s a dessert built on contrast—delicately crisp...
Baking School In-Depth: Chocolate Mousse
There are few desserts that manage to feel both indulgent and impossibly light. It seems like magic, but the truth is that chocolate mousse...
Baking School In-Depth: Caramel
Caramel is one of the simplest yet most hypnotic transformations in baking. At its core, it’s just sugar meeting heat—but the alchemy that follows...
Baking School In-Depth: Apple Strudel
Master the nuances of pulling, layering, and rolling this hand-stretched dough that envelops a warmly spiced apple filling in this classic Viennese pastry.
Strudel may...
The Sweet Science of Sugar Stages
Anyone from a beginner to an experienced baker can feel intimidated by cooking sugar. It’s a process that demands precision—high temperatures, rapid reactions, and...
Baking School In-Depth: The Art of the All-Butter Crust
This master class in all-butter piecrust teaches both handmade and food processor methods, culminating in the ultimate savory quiche.
Our test kitchen made dozens of...
Baking School In-Depth: French Tart Doughs
If you’ve ever sunk your fork into a perfect tart—one with clean edges, a crisp texture, and a just-sweet-enough bite—there’s a good chance it...
Baking School In-Depth: Blueberry Crumble Tart
There’s a quiet elegance to a tart. No towering layers or glossy glazes—just crisp pastry, vibrant fruit, and the kind of comfort that lingers...
The Essential: Hand Pies
INTRODUCING THE PRIMER FOR THE ULTIMATE PORTABLE PASTRY: HAND PIES
From savory empanadas to pot pies, patties, and pasties, the first hand pies provided a...
Gluten-Free Baking: Essential Flours and Starches
Our test kitchen director explains the key ingredients that make gluten-free baking successful and how best to utilize them.
Gluten-free baking has come a long...
