With the holidays fast approaching, it's important to heed the expert advice of professionals in order to deliver on the best ...

Pastry Chef at Local Jones, a bistro in Denver, Colorado. According to Kline, the most common mistake with custard or cream pies is simply overbaking it. She says, "Calibrating your oven to make ...

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Perhaps the trend of papal cream puffs has already peaked, but that's all the better. You don't have to travel to Wadowice to ...

We are Thanksgiving traditionalists. Our ideal menu: roasted turkey, cornbread dressing, (canned) cranberry sauce, green ...

Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

To manage the latter, I walk miles every day on my quest, always in sturdy sneakers, to offset those extra (and empty) ...

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

Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturer’s instructions. 2. To make pastry, ...

It's an ingredient that's often so vilified but is central to baking. People think of it as a sweetener but when it comes to ...

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