The pastry investigator hews to scientific method. She formulates her hypothesis: Pastry perfection rests on the ratio of flour to fat to water. She gets to work — years of false starts and soggy pies.
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Whether you've made zero pies in your life or hundreds—or thousands!—this dough will change your life. The recipe comes from Stella Parks, a.k.a. the baker, science whiz, and sugar historian behind BraveTart
In these dog days of the summer holidays, this is the perfect activity to make everybody happy. And, best of all, licking the bowl is positively encouraged Chocolate crispy squares are some of the first
• 1 pound baby Dutch yellow potatoes • 1 pound green beans • 1 15-ounce can petite diced tomatoes • 2 pounds boneless, skinless chicken breasts • 2 1/2 lemons (1 1/2 juiced, and 1 sliced) • 8 cloves garlic
Author Notes: This recipe comes from Nigella Lawson and is a part of Food52's Bake Off benefitting No Kid Hungry. It's her chocolate cake of choice for people where dietary restrictions are not an issue.
1 stale baguette 4 eggs ½ cup heavy cream 1 teaspoon vanilla 1 teaspoon cinnamon ¼ cup unsalted butter 1 cup brown sugar ½ cup heavy cream ⅓ cup peanut butter 1 large banana, sliced 1. Preheat oven to