French Apple Tart

Published November 1, 2014.

Classic form and good looks are compulsory for a holiday centerpiece, but they don’t matter if the dessert falls apart when you serve it. We wanted integrity with the beauty.

Chocolate Crinkle Cookies

Published November 1, 2014.

These eye-catching cookies are as much about looks as they are about flavor. The problem is, most are neither chocolaty nor crinkly.

Science: The Key to Crinkly Cookies

Published November 1, 2014.

We explain the science behind getting perfectly crinkly, cracked exteriors on our Chocolate Crinkle Cookies.

Perfect Latin Flan

Published September 1, 2014.

This cousin to crème caramel boasts a denser, sweeter profile and rich toffee-like flavor. Too bad its star ingredient can also be its biggest liability.

Science: Helping Chocolate Keep Its Temper

Published November 1, 2013.

Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.

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.

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.

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.

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.

Science: A Closer Look at Gluten

Published July 1, 2013.

See and feel gluten with this simple kitchen experiment.

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.

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.

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.

Understanding Hydration Levels in Dough

Published September 1, 2010.

Sometimes cooking is an art. But when it comes to making dough, it is a science.

Storing Baking Chocolate

Published March 1, 2010.

Here’s how to prevent your chocolate from developing pale gray streaks caused by rapid changes in humidity or temperature.

Inverting Cakes

Published January 1, 2010.

Your cake is finished baking and ready to come out of the cake pan. Now what?

Slicing Soft Cakes

Published November 1, 2009.

We found that knives tend to crush soft cakes. A cheese wire is far better for slicing. If you don’t have a cheese wire, an acceptable stand-in can be found in the medicine cabinet.

Making Chocolate Curls

Published November 1, 2009.

They may look like a fancy garnish, but the technique for scraping delicate curls from blocks of chocolate is actually quite simple. Here’s how.

Storing Flour

Published September 1, 2009.

To ensure they stay fresh, store all-purpose flour in an air-tight storage container at room temperature and whole-wheat flour in a sealed bag in the freezer.

Handling Wet Dough

Published March 1, 2009.

Although it’s essential for our bread’s final texture, wet dough can quickly become unwieldy. Here’s how we handle it.

Adding a Decorative Edge to a Pie Shell

Published November 1, 2008.

Here are a few different ways to add a decorative edge to your pie crust.

Blind Baking a Pie Shell

Published November 1, 2008.

We develop a method for blind baking (prebaking) a pie shell when specific instructions aren’t given.

Properly Proofed Dough

Published November 1, 2008.

A reliable way of telling if your dough is ready for the oven.

Free-Form Rustic Dinner Rolls

Published November 1, 2008.

Less handling is the key to an airy, chewy texture.

Pizza and Bread Crust Texture

Published September 1, 2008.

What happens when you add extra water to bread dough?

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