Baking School In-Depth: Dacquoise
The dacquoise was created in the late 19th century in Dax, a spa town in southwestern France. It’s a dessert built on contrast—delicately crisp...
Baking School In-Depth: Chocolate Mousse
There are few desserts that manage to feel both indulgent and impossibly light. It seems like magic, but the truth is that chocolate mousse...
Baking School In-Depth: Caramel
Caramel is one of the simplest yet most hypnotic transformations in baking. At its core, it’s just sugar meeting heat—but the alchemy that follows...
Baking School In-Depth: Apple Strudel
Master the nuances of pulling, layering, and rolling this hand-stretched dough that envelops a warmly spiced apple filling in this classic Viennese pastry.
Strudel may...
Baking School In-Depth: The Art of the All-Butter Crust
This master class in all-butter piecrust teaches both handmade and food processor methods, culminating in the ultimate savory quiche.
Our test kitchen made dozens of...
Baking School In-Depth: French Tart Doughs
If you’ve ever sunk your fork into a perfect tart—one with clean edges, a crisp texture, and a just-sweet-enough bite—there’s a good chance it...
Baking School In-Depth: Blueberry Crumble Tart
There’s a quiet elegance to a tart. No towering layers or glossy glazes—just crisp pastry, vibrant fruit, and the kind of comfort that lingers...
Baking School In-Depth: Sacher-Torte
Sacher-Torte, a Vienna, Austria, classic since 1832, was created by Franz Sacher for Prince Metternich and has since become a timeless symbol of elegance....
Baking School In-Depth: Éclairs
Éclairs as we know them took shape in 19th-century France, but their roots run deeper. They began as pain à la duchesse or petite...
Baking School In-Depth: Strawberries and Cream Wedding Cake
This wedding cake was born out of friendship and thoughtful collaboration between the bride and her family and editor-in-chief Brian Hart Hoffman and the...
