How to Shape Rugelach
Rugelach is a classic pastry of Ashkenazi (Eastern European) Jews. Shannon Sarna, author of Modern Jewish Baker, takes hers in unexpected, savory directions. Whether...
Step-by-Step Guide to Rolling Small Challah Buns
Challah is one of those rare things that looks difficult, but isn't at all. We've put a challah twist on the traditional French raisin...
How to Ice Embroidered Ornaments
Gingerbread cookies baking in the oven will fill your home with the delicious aroma of the holidays. Soft and chewy, these cookies are perfectly...
Lisa Tutman Oglesby’s Guide for Assembling Three-Dimensional Cookies
These fanciful reindeer cookies may look too cute to eat, but don’t let that stop you. Fun to bake and assemble, these cute bites...
Piecrust Showdown: Traditional vs. Pâte Brisée vs. Crumb
We firmly believe your piecrust shouldn’t just be a vessel for your filling—it’s the foundation for your pie, so we start there, sharing our...
Gingerbread House Blueprint
This Holiday season, we're featuring a twirled up edition of a winter baking classic: the Gingerbread House. Architects-turned-bakers Bill Bowick and David Bouffard run...
Know Your Dough: Our Guide to Perfect Piecrust
The Traditional American Piecrust is the quintessential piecrust. Four simple ingredients—flour, fat, salt, and liquid—fuse to produce a golden, buttery crust with delicate flakes...
Master Your Pie Lattice Weave
Ready to master the pie lattice bob and weave? Follow these steps to create a beautiful, oven-ready pie with even, photogenic lattice and perfectly...
Baker’s Guide to Extra-Virgin Olive Oil
Olive oils, much like wine, vary wildly in quality and flavor. Here are some buying guidelines to select the best olive oil for your...
Make Beautiful Cakes
Here are our insider tips for baking beautiful cakes every time.
Choose the Right Color Pan
Darker pans sometimes cause a crust to form on the...
