Holly Hardin

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The 19 Best Nonfiction Books Of 2017

Our favorite memoirs, criticism, and narrative nonfiction, presented in no particular order.

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Freeform Peach Pie (Galette) Recipe

Ripe summer peaches don't hold up well in the oven, so it's best to bake them as briefly as possible, which is why I prefer them as an open-faced pie—or galette, as the French would say. Without a pie plate to contend with, the crust bakes so quickly, the peach slices stay wonderfully tender, …


Baking Basics: My Essential Baking Equipment

<i>A huge run-down of all the pieces of baking equipment, big and small, that I keep stocked in my kitchen for everyday use, as well as special …

Slow Cookers

17 Cake Batter Recipes That Aren’t Cake

When you think of protein bars, flavored popcorn or gooey cinnamon buns, cake batter probably isn’t the flavor that immediately comes to mind. Well, consider your mind blown, because we have all of the above and then some — and they all taste just like cake! Instead of baking a regular cake for …


How to Combat Soggy Pie Crusts With Epsom Salt

The absolute worst thing about baking a pie in advance is knowing it'll go soggy in an airtight container. Whether it's just a few hours en route to Grandma's house or overnight before the holidays, there's just no way around the moisture of the filling slowly migrating toward the crust. But that …


8 Books That'll Make You a Better Baker—& Where to Begin

What do all of prolific baker and cookbook writer Alice Medrich's books have in common? An incredible attention to detail that's intended, you'll discover, to make baking simpler by taking away the guesswork and ensuring (as much as possible) reliable results. You won't have to wonder about where …

7 recipes that will turn you into a ‘Great British Baking Show’ star baker

There were no time restraints, no finicky tent conditions and no Judge With the Piercing Blue Eyes to intimidate me, but baking along with Season 3 of “The Great British Baking Show” on PBS was no cake walk, either.<p>Like the bakers, I encountered completely new recipes and techniques, some more …