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  • Article

    Establishing a solid foundation for your food business

    Are you itchin' to start your own food related business? A solid foundation is key...

  • Recipe

    Banana Cream Pie

    Fragrant vanilla pudding cradled in a graham-cracker crumb crust, topped with bananas and real whipped cream. No wonder this recipe, excerpted from The Food You Crave, is a reigning favorite.

  • Recipe

    Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

    It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground variety.

  • Recipe

    Bakery-Style Muffins Recipe: Create Your Own

    Joanne Chang, owner of the bakery Flour in Boston, relies on one workhorse batter to create many varieties of tender muffins chock-full of berries, chocolate, nuts and fruit. Here she shares her…

  • How-To

    How to Shape Mini Baguettes

    A simple technique for making light, crusty French bread in your own kitchen

  • CinnamonRhubarbMuffin_56132

    Cinnamon-Rhubarb Muffins

    Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see…

  • Recipe

    Brioche à Tête

    You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches…

  • How-To

    The Edible Art of Wedding Cakes

    Fine Cooking visits Sylvia Weinstock Cakes, a specialty bakery in New York City where expert bakers and decorators make 20 to 30 cakes a week.

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