Sometimes the best things in life come wrapped in pastry and filled with enough lobster to make a Maine fisherman weep with ...

The solution: helping the dough rise using fermented spinach juice. Ancient grains such as einkorn and spelt, widely cultivated in Roman times, formed the base, and the dough ended up slightly more ...

But I think bakeware material is not far behind as the second-biggest variable — one that can cause problems for people or ...

Meat-lovers and vegetarians alike will be going back for seconds when it comes to these vegetarian recipes, from meatless casseroles to hearty salads.

Create the perfect homemade apple pie with a naturally sweetened filling and a deliciously flaky sourdough pie crust.

People waste too much food, with one alarming statistic claiming Americans waste at least a third of the food they buy. It ...

Aluminum foil is a staple in kitchens across the country. However, many people don't realize that its potential for service goes far beyond covering leftovers.

Hidden in a humble North Carolina Italian deli, this spring’s tomato pie is drawing raves from locals and visitors alike.

Keep a flexible bowl scraper in your baking arsenal. They help you scrape out every last bit of dough or batter from your mixing bowl so nothing goes to waste. I bake and cook and work in silence.

Working in her Midtown kitchen, New York Times bestselling cookbook author Erin Jeanne McDowell prepares a baking tray of pastry for the oven. New York Times bestselling author Erin Jeanne McDowell ...

A crisp all‑butter crust holds a nutmeg‑forward buttermilk custard scented with dark rum; parbake the crust for structure, then bake until the center barely jiggles. Whole buttermilk gives the filling ...