Poaching fish low and slow in olive oil is the key to better flavor, texture, and a superior tuna sandwich.

How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

Every home cook needs a finishing sugar.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

How one pastry supply shop survived cutthroat neighborhood development, and Amazon, by winning over thousands of home and professional bakers.

The classic Thai combination of creamy coconut ice cream and salty peanuts has become a sundae lover’s muse.

Mastering riz à l’impératrice is a rite of passage for modern pastry chefs. That doesn’t mean you can’t make it at home.

The stars aligned in Hollywood when République opened. Now, with a new cookbook and a global empire, Marge Manzke is ready for the spotlight.

Bakers love crisps and crumbles because they come together quickly and can easily feed a crowd. But the easy-to-scale dessert is just as sweet when it’s made for a party of one.

An underbaked mystery, a fine-dining fable, and the recipe of a famous cheesecake hiding in plain sight. We asked a Los Angeles chef for hints about the recipe he developed. He wouldn't share. But it led us to the source—San Sebastián chef Santiago Rivera—to unlock the mystery.

Like many Bolognese classics, the foamy dessert is an appreciation of richness and simplicity.

Thanks to Whoppers and Carnation Instant Breakfasts, we tend to associate malted milk powder with chocolate. But the flavor is starting to show up in some surprising places.

For home cooks, particularly bakers, chucking the spoons and measuring cups for a digital scale opens up a new world of more …

It’s a classic French sauce of eggs, mayonnaise, oil, herbs, and capers. And what a versatile sauce it is. The first time …

A trip to Paris inspires a deep dive into the art of the ultra-thin French pancake. It was a cold, rainy afternoon …