September 1996
The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.
February 2008
Biscuits make a great accompaniment to meals, if you have the time. We discovered how to make fresh, hot biscuits a weeknight reality.
November 2006
A no-bake pumpkin pie sounds appealing, but not if the filling is starchy or dense. Could we reformulate this recipe and make it worthy of the holiday table?
April 2007
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
September 2005
We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts.
November 2007
We improved the texture and flavor of the American dinner roll and updated the shape.
January 2007
Our test cook made 1,000 pounds of fudge during his four months of recipe testing.
May 2007
These bakery favorites are often too sweet, too big, too rich, and just too much.
March 2007
Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.
May 2007
We wanted to bring this New York classic home—but not from the supermarket.
