A Great British Baking Show alum rethinks a fluffy Scandinavian classic.

A look inside the former critic's vast collection of menus from across America.

How a humble member of the American dinner table came to rub elbows with the rich and famous.

Frozen or stale, those forlorn baguettes and leftover sourdough slices are not a lost cause.

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

How Eastern European baking tradition collided with a very American ingredient.

Put it on a sandwich, stir it into pasta, eat it with a sleeve of saltines.

In an era of beef cynicism, every plant has jerky potential.

The case for topping your toast with 'nduja and anchovies.

Pipe your puffs with chicken liver mousse and baba ganoush.

The classic mother sauce gets the croquette treatment.

A frozen food store with more than 900 locations is changing the way the French soiree.

How tiny toasts and cucumber cups took over cocktail parties.

The bitter chicory is beloved, despised, and, most of all, misunderstood.

Who needs fine china when you can eat calamari from a clog?

Gratins are a low-maintenance, high-payoff way to potato.

Gather ’round, the great American melting cheese has a story to tell.

In Alaska, where salmon fishing is a way of life, roe is an everyday luxury.

Chances are, you already have everything you need to make this "pie."

Do not accept those prepackaged, pre-crumbled impersonators.

Every home cook needs a finishing sugar.