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Dough - Page 2 of 10

  • Article

    A Batch of Beignets for Fat Tuesday

    These light, fluffy puffs of fried dough are a classic Mardi Gras treat, especially if you're giving up sweets later this week.

  • Recipe

    Make-Ahead Pizza Dough

    Olive oil keeps this dough tender, and a little sugar encourages browning and boosts the flavor. You can double or triple this recipe.

  • Recipe

    Fresh Pasta for Lasagne

    If you have never made lasagne with fresh pasta, you are in for a treat; the thinness of the pasta lets the flavors of the sauce and cheese marry to…

  • Article

    How to Shape Knotted Dinner Rolls

    Follow these simple steps to shaping the dough and your buttery dinner rolls will look just as beautiful as the ones the pros make.

  • Recipe

    Puff Pastry

    Making puff pastry from scratch is time-consuming, but there’s nothing as gratifying as seeing those myriad light-as-air, buttery layers on your beef Wellington and knowing that you created them. When you fold…

  • Article

    Gluten: In Depth

    My discussions of gluten, including those in the Kitchen Mysteries, have some handwaving and vagueness when discussing the process, which leads to not knowing why some basic things happen. Let's…

  • Recipe

    Basic Fresh Pasta Dough

  • Article

    Ultimate Pizza Dough

    The Fine Cooking Special Issue - Real Italian - features and awesome pizza dough recipe

  • Article

    The Second Rise

    When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second…

  • Recipe

    All-Butter Piecrust

    A butter crust can be just as flaky as one made with lard if you make it by hand, rubbing cold chunks of butter into the flour. This creates flakes…