The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really create rolls with the lightest, most tender texture?
We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.
This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company.
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.
Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees success.
We knew this showstopper French dessert was both elegant and delicious. Now that we’ve perfected its various components, we can say it’s reliable as well.
What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding from obscurity, we'd have to ramp up the flavor while preserving the silky texture.
The main reason more people don’t make their own ice cream? It’s never as creamy, smooth, or dense as the best stuff from the store. We decided to change that.
July 2011 July 2011
Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.
These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its soupy downfall. But how do you firm up the filling without making it gluey and dull-tasting?
This triple-component dessert would deserve a revival, if only we could make the filling foolproof and keep the glaze from cracking off.
Most whole-wheat breads are either squat bricks or white bread in drag. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.
This snack cake’s moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.