The difference between flaky and rock-hard pie crust can come down to the amount of protein in that bag of AP flour. Not all are created equally.

Breaking down the anatomy and aesthetics of a perfect pie with the owner of New York’s favorite late-night pie shop.

Yossy Arefi has some ideas for that pile of ripe peaches on your countertop.

Your freezer is a tool for improving taste and texture, from flourless cakes to peanut butter miso cookies.

Paradise is just a pineapple away.

Dump hot water on your cake and watch it crackle.

Cooking with the whole lemon can be a revelation—skin, pith, juice, and all.

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.

Gelatin, pudding mix, Cool Whip: When it comes to whipped cream, these competitive pie bakers have seen it all.

CPP isn't just something you reheat from a deep freeze. It’s a meal with a built-in sense of suspense and a big reveal.

Follow the simple steps in a pie inspired by Darina Allen’s Forgotten Skills of Cooking. Failure is an option.

Samin Nosrat’s authoritative, definitive Salt, Fat, Acid, Heat is the breakout cookbook of a generation. But have you checked out the tart dough recipe?   

The bean pie is sweet, custard-like, and a foundationally humble foodstuff. It’s also a culinary icon of the controversial Nation of Islam and of revolutionary black power.

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.

What if a PB&J was made with the peanut butter on the outside, and it was a dessert?

Stargazy pie is one of the most famously weird and gross foods in British cuisine. But it’s actually pretty good.

Strange name aside, it’s a party planner’s best friend. Pie: a joy to eat, a mess to serve. If you’ve managed to …