Zucchini Bread

Published July 1, 2014.

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

Zucchini Bread

Zucchini Bread with Walnuts and Dried Cherries

Published July 1, 2014.

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

Zucchini Bread with Walnuts and Dried Cherries

Zucchini Bread with Pistachios and Orange

Published July 1, 2014.

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf?

Zucchini Bread with Pistachios and Orange

Cream Cheese Brownies

Published July 1, 2014.

Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad that when they’re combined, you wind up with a cheesy center and watered-down chocolate.

Cream Cheese Brownies

Fresh Strawberry Mousse for Two

Published May 1, 2014.

Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fruit flavor out of bland, watery supermarket strawberries.

Fresh Strawberry Mousse for Two

Strawberry Mousse with Frozen Strawberries

Published May 1, 2014.

Here’s a juicy problem: how to get a creamy mousse with bright, concentrated fruit flavor out of bland, watery supermarket strawberries.

Strawberry Mousse with Frozen Strawberries

Fresh Strawberry Mousse

Published May 1, 2014.

Here’s a juicy problem: How to get a creamy mousse with bright, concentrated fruit flavor out of bland, watery supermarket strawberries.

Fresh Strawberry Mousse

Lemon Whipped Cream

Published May 1, 2014.

We put a twist on the usual sweetened whipped cream by adding some lemon juice and zest.

British-Style Currant Scones

Published March 1, 2014.

Buttery rich American scones are a coffeehouse staple, but the fluffy and tender British original has a refined appeal all its own.

British-Style Currant Scones

Lemon Pudding Cakes

Published March 1, 2014.

During baking, this dessert’s batter separates into two distinct layers. To ensure top-notch cake and pudding, we’d have to unravel its culinary chemistry.

Lemon Pudding Cakes

Best Almond Cake

Published January 1, 2014.

To perfect this elegant European dessert, we deepened its flavor and lightened its texture—and did it all in a food processor.

Best Almond Cake

Easy Sandwich Bread

Published January 1, 2014.

A tasty, even crumb and a tender crust, requiring minimal kneading and no shaping, in less than 2 hours. Fantasy? Or the best thing since sliced bread?

Easy Sandwich Bread

Florentine Lace Cookies

Published November 1, 2013.

The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.

Florentine Lace Cookies

Rich Chocolate Tart

Published November 1, 2013.

Most chocolate tart recipes have similar ingredients, but why do some turn out dull and others shine? We set out to solve the mystery.

Rich Chocolate Tart

Fresh Peach Pie

Published September 1, 2013.

The juiciness of a perfect peach is sublime—except when you want to bake it into a pie.

Fresh Peach Pie

Pie Dough for Lattice-Top Pie

Published September 1, 2013.

The perfect way to top our Fresh Peach Pie.

Pie Dough for Lattice-Top Pie

Fresh Corn Cornbread

Published July 1, 2013.

What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?

Fresh Corn Cornbread

Summer Berry Trifle

Published July 1, 2013.

To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.

Summer Berry Trifle

Marbled Blueberry Bundt Cake

Published May 1, 2013.

Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowouts and little fresh flavor. We looked for a way to make the star of the show less of a problem.

Marbled Blueberry Bundt Cake

No-Knead Brioche

Published March 1, 2013.

We’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter.

No-Knead Brioche

No-Knead Brioche a Tete

Published March 1, 2013.

We’d make this rich, incredibly tender bread a lot more often if we didn’t ?have to spend 20 minutes kneading in perfectly room-temperature butter.

No-Knead Brioche a Tete

No-Knead Brioche Buns

Published March 1, 2013.

We’d make this rich, incredibly tender bread a lot more often if we didn’t ?have to spend 20 minutes kneading in perfectly room-temperature butter.

No-Knead Brioche Buns

Lemon Chiffon Pie

Published March 1, 2013.

While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.

Lemon Chiffon Pie

Oatmeal Muffins

Published January 1, 2013.

What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right. 

Oatmeal Muffins

Best Butterscotch Pudding

Published January 1, 2013.

Our goal was to develop a fail-safe method for producing this dessert’s signature ­bittersweet flavor. While we were at it, we stumbled upon a better way to make pudding.

Best Butterscotch Pudding
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