Cake Baking 101
By Katie Moon
There is something timeless about cake—the way it brings people together, the joy of that first bite, and the promise of something...
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...
