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.
Biscuits make a great accompaniment to meals, if you have the time. We discovered how to make fresh, hot biscuits a weeknight reality.
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?
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
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.
We improved the texture and flavor of the American dinner roll and updated the shape.
Our test cook made 1,000 pounds of fudge during his four months of recipe testing.
These bakery favorites are often too sweet, too big, too rich, and just too much.
Forget the water bath and slow baking. We found a way to make this classic French chocolate custard faster, simpler, and better.
We wanted to bring this New York classic home—but not from the supermarket.