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Browned Butter Blondies

Published January 1, 2019.

Most blondies have a one-note sweetness and too many (and the wrong kind of) mix-ins. We wanted ours to be chewy, complex, and full of nutty, butterscotchy goodness.

Orange, Cranberry, and Mint Pavlova with Whipped Cream

Published November 1, 2018.

Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.

Belgian Spice Cookies (Speculoos)

Published September 1, 2018.

Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the commercial version of this Belgian confection. We took it to even greater heights.

Chocolate Semifreddo

Published May 1, 2018.

Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make.

Cooking with Goat and Sheep's Milk Yogurt

Published March 19, 2018.

Here's what you need to know to substitute goat or sheep's milk yogurts for the cow's milk kind. Their fat content is different—and, of course, so are their flavors.  

Fact or Fiction: New York Water Makes Better Bagels

Published March 6, 2018.

We prove that it's not about the water. It's about the recipe. 

Tips for Zesting Citrus

Published March 6, 2018.

We walk you through choosing the right tool, avoiding the pith, how to ensure maximum citrus flavor, and the most accurate way to measure the zest. 

The Secret to a Crackly, Sweet Pie Crust is Water

Published March 6, 2018.

Thoroughly moistening the top crust of an unbaked pie enables the pastry to grip and dissolve more sugar, which turns candylike during baking. 

Why You Should Melt and Temper Chocolate in the Microwave

Published March 5, 2018.

Melting chocolate in the microwave is much quicker and more efficient than the old-fashioned method of warming chopped chocolate in a bowl set over a saucepan of simmering water.

Working with Phyllo Dough

Published February 27, 2018.

Phyllo dough is made of tissue-thin layers, separated by a thin coating or fat. Its crisp, delicate, flaky texture is unbeatable in strudel and baklava.

Coffee Cake with Pecan-Cinnamon Streusel

Published January 1, 2018.

Could we streamline the process for this breakfast treat and still produce a soft, tender crumb crowned with a crunchy, nutty streusel?

Really Good Garlic Bread

Published September 1, 2017.

How do you make the best version of this Italian-American classic? It’s a pressing issue.

Cider-Glazed Apple Bundt Cake

Published September 1, 2017.

The unique properties of a Bundt pan can help produce an apple cake that’s wonderfully moist and not soggy. Ensuring lots of true apple flavor is another story.

Fresh Fruit Tart

Published July 1, 2017.

A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced­—a pity, when it takes hours to make. A new approach was in order.

Olive Oil Cake

Published May 1, 2017.

Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.

Gâteau Breton with Apricot Filling

Published January 1, 2017.

Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.

Classic Chewy Oatmeal Cookies

Published September 1, 2016.

Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make.

Sticky Buns

Published May 1, 2016.

Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise.

Refined Strawberry Shortcake

Published May 1, 2016.

Loads of fresh berries were a given. But for a refined version of this classic dessert, the key was engineering a cake that could take the juice—and hold on to the berries.

Science: The Magic of Meringue

Published May 1, 2016.

See exactly how much difference proper timing makes—and why.

Lemon Posset with Berries

Published March 1, 2016.

This classic English specialty transforms cream, sugar, and lemon into a lush pudding with clear citrus flavor. It’s the easiest dessert you’ve never made.

Fluffy Dinner Rolls

Published January 1, 2016.

We thought the classic light, tender American dinner roll couldn’t get any better. Then we tried a cutting-edge Asian baking technique.

Pear-Walnut Upside-Down Cake

Published January 1, 2016.

The underrated pear makes for a more refined version of this simple cake—if you know just how to treat it.

Baked Alaska

Published November 1, 2015.

The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.

Chocolate-Caramel Layer Cake

Published September 1, 2015.

The cake and frosting we weren’t worried about. But a caramel filling that was complex in flavor and spreadable, yet thick enough not to ooze out? That was another matter.

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