Gluten-Free Baking: Essential Flours and Starches
Our test kitchen director explains the key ingredients that make gluten-free baking successful and how best to utilize them.
Gluten-free baking has come a long...
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...
Baking School In-Depth: Almond Paste, Marzipan, and Frangipane
Learn the characteristics of these almond-centric products and how each can elevate your next bake.
Almond Paste: The Essential Almond Base
Almond paste is the simplest...
Baking School In-Depth: Sfogliatelle
Sfogliatelle, meaning “thin layer” or “thin leaf,” are heavenly, shell-shaped pastries from the Campania region of southern Italy. The story of these pastries can...
Baking School In-Depth: Fruitcake
Fruitcake is steeped in a history that’s as rich and enduring as its flavor. Its origins go back to ancient Rome, where cakes made...
Baking School In-Depth: Canelés
Originally known as cannelé Bordelaise, canelés (pronounced “can-uh-LAY”) are a unique pastry rooted in the winemaking region of Bordeaux in southern France. In the...
Baking School In-Depth: Khachapuri
Stemming from the Georgian words “khacho” (cheese curds) and “puri” (bread), khachapuri (pronounced “hatch-ah-POO-ree”) is a beloved cheese-filled bread and the national dish of...
Baking School In-Depth: Caramel Cake
Caramel cake is a beloved gem in Southern culture, treasured for its luscious layers of soft, buttery cake embraced by a decadent caramel icing...
