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  • Article

    Forgetting Store-Bought Toaster Pastries

    Back-to-school season means busy schedules and, often times, buying packaged store-bought snacks to have on the go. If you're in the mood to bake or have a few extra minutes…

  • Article

    Turning Tart Rhubarb into Sweet Treats

    Rhubarb is at its peak right now. These recipes will show you how to turn those tart stalks into something sweet and magical.

  • Article

    Chocolate and Flowers

    Who says you can't have your chocolate and flowers AND eat them too?

  • Article

    Bread: Delicate Crumb and Hearty Crust

    We've discussed gluten quite a bit, but how can we make use of that knowledge to make some artisan bread?

  • Article

    How to Make a Salt Crust for a Roast

    Learn an unusual but simple technique for keeping a beef rib roast juicy during roasting.

  • Article

    What does it mean to win?

    Sometimes it's not enough to make great food. Sometimes you have to judge food formally. And sometimes you have to make up the rules by which things are judged. A…

  • Article

    Cheesecake or Cheesepie?

    It's shaped like a cake, and it's called a cake, but cheesecake might be something even more delicious.

  • Article

    The components of Pie Crust

    When thinking of baking pie, people tend not to fear the filling; after all, filling is a relatively simple creature, mostly concerned with flavor and binding up the liquid in…

  • How-To

    How to Caramelize Crème Brûlée

    Homemade crème brûlée is even better than any you'll have in a restaurant, but it does require mastering the right tool: a mini blowtorch, which helps you achieve that perfectly…

  • Article

    Make-Ahead Pumpkin Pie?

    Q: How far ahead can I make my pumpkin pie without the crust getting soggy? If I want to get the baking out of the way early, should I just make…

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