"Apricot preserves (thicker and chunkier than jam) provide the perfect balance of sweet and tart. If apricot preserves aren’t ...

I promise you, once you make this ponche crema, it will be thick and creamy. You'll never go back to using boxed flan or ...

Let's take a look at two popular pastry types -- choux and puff pastry -- and how they differ from each other in terms of ...

This konafa with mastic mahalabiya recipe is unlike anything you will find at your local bakery - a recipe steeped in ...

But as a result, nothing will dampen your spirits faster than watching your whipped cream ... reason many pastry chefs reach ...

It's easy to make pre-made pie look professional and pretty on the dessert table—and you probably already have the ...

Once in the oven, that's when the fat should melt, leaving gaps in the dough that puff up with steam to create flaky layers ...

Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

We are edging toward Thanksgiving. Carefully. Warily. What else can happen? What else can go wrong? More importantly, when do ...

We talked to The Great British Baking Show judge and longtime chef about her new cookbook, her favorite kitchen shortcuts, ...

You can buy a crust cover for around the pie, or for a simple fix, take some aluminum foil. Wrap the crust with the foil, ...