July 2012The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.
July 2012Could the old-fashioned trick of adding stodgy mashed potatoes to bread really create rolls with the lightest, most tender texture?
May 2012We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.
May 2012This 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.
March 2012To 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.
March 2012We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
January 2012We 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?
January 2012Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.
January 2012Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees success.
November 2011We 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.
November 2011What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.
September 2011Nostalgia 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.
July 2011The 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 2011Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.
May 2011These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?
May 2011The 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?
March 2011This triple-component dessert would deserve a revival, if only we could make the filling foolproof and keep the glaze from cracking off.
March 2011Most 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.
January 2011This 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.
