Menu
Search
Menu
Close

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.

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. 

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. 

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. 

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?

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.

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.

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.

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.

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.

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.

Cherry Clafouti

Published July 1, 2015.

This baked French custard studded with fresh fruit would be a simple and satisfying dessert—if we could nail its finicky texture and prevent the cherries from turning soggy.

New York Bagels

Published May 1, 2015.

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

Savory Corn Muffins

Published January 1, 2015.

We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?

Foolproof New York Cheesecake

Published January 1, 2015.

Our recipe produced lush texture and a beautiful brown top—but not for everyone. To solve this mystery, we had to delve into the secrets of ovens.

1 - 25 of 96
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection