November 2006
Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.
November 1996For perfect texture, taste, and appearance, bake your custard in a very shallow dish and use small squares of relatively firm sponge cake.
January 2006
Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Could we have the best of both worlds?
March 2010
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?
May 2002
Here's how to make a homey, no-fuss chocolate cake with hot fudge sauce—baked together in one dish.
May 1999
The secret to a delicate, foolproof custard pie lies in the chemistry of cornstarch and eggs.
January 1999
Real bread pudding should be a lot more than baked custard with a top layer of bread. It should be crisp but soft, simple in flavor and construct, and mostly about bread.
March 2010Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Could that be part of the problem?
December 2006
Plum pudding was once the star of Christmas dinner, but its old-fashioned flavor and heaviness has caused it to fall out of flavor. Could we make it shine again?
January 1995The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.
