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.

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.

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.

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.

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.

Science: A Closer Look at Gluten

Published July 1, 2013.

See and feel gluten with this simple kitchen experiment.

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.

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.

We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of lemon curd beneath the chiffon. Our graham cracker crust adds just a hint of flavor and is a crisp contrast to the soft and fluffy filling.

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?

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.

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.

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.

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.

Free-Form Rustic Dinner Rolls

Published November 1, 2008.

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

Properly Proofed Dough

Published November 1, 2008.

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

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.

Warming Tortillas

Published September 1, 2008.

Here are three easy ways to warm tortillas.

Pizza and Bread Crust Texture

Published September 1, 2008.

What happens when you add extra water to bread dough?

Best Apples for Baking

Published September 1, 2008.

Which are the best apples for baking?

Yeast Types

Published September 1, 2008.

What are the differences between instant and active dry yeasts?

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