Cocktail Party Fare
Tomato and Mozzarella Tart
Tired of tomato tarts with soggy crusts and long preparation time, we developed a tomato tart recipe that would have a solid bottom crust and great vine-ripened flavor. Our secrets for a great tomato tart recipe? We used a two-step baking method for a flaky yet rigid crust, then "waterproofed" it with egg wash and layers of two kinds of cheese. We salted sliced tomatoes for 30 minutes to remove excess juice, then gently pressed them with paper towels. Baking the tart at 425 degrees quickly melted the cheese and preserved the tomatoes' meaty texture.
All-Time Best Appetizers
A perfectly curated selection of our favorite appetizer recipes for a spread that hits all the high points, from dippable options to snacks to munch by the handful to elegant two-bite treats, plus advice for choosing drinks, planning your menu, and stocking your pantry.
› $15.95 — Add to Cart
How to Make the Ultimate Cheese Board
Any good gathering requires at least a few fun snacks. And whether it’s a cocktail party or a sit-down dinner, you can’t go wrong with an elegant, thoughtfully prepared cheese platter. With these six tips from the test kitchen—covering everything from the best cheese serving temperature to cracking the cracker code—plus a list of all our favorite cheeses below, your board will be sure to impress.
Better Breads & Pizzas
Testing Baking Peels
We often use baking peels to move pizza, bread, and other baked goods into, out of, and within hot ovens. Since we last tested them, our winning peel, the innovative EXO Polymer Sealed Super Peel, has changed. It’s now made from a different kind of wood and has a new polymer coating, ostensibly to make it more moisture-proof. EXO also released a new peel with a larger, thinner aluminum blade. Eager to see how these two new Super Peels measured up, we tested them alongside three other peels (one wood, one metal, and one wood-fiber composite) for a total of five products priced from $9.79 to $57.95, using them to make thin-crust pizza and rustic Italian bread.
Gluten-Free Pizza Worth Eating
by Andrew Janjigian
It made sense that I was asked to develop a gluten-free pizza crust. Baking bread has been my passion for nearly 30 years. But I’ve always embraced gluten as the magic ingredient in bread. It’s the source of its structure and, as a result, much of its texture. So this was the bread baker’s ultimate challenge: Develop a gluten-free pizza crust that everyone would want to eat, whether they were avoiding gluten or not.