Francisco Migoya on Éclairs
by Gabriella Gershenson
How to master the éclair? For this Modernist Cuisine pastry chef, it’s precision, precision, precision.
Francisco Migoya may be the world’s foremost baking...
Origin of a Classic: Tarte Tropézienne
by Anne E. McBride
Saint-Tropez, on the French Côte d’Azur, evokes luxurious summer vacations spent doing little more than achieving a perfectly bronzed body, sipping...
Dutch Oven Bread 101
by Anna Theoktisto
A cast-iron dutch oven is the perfect vessel for baking bread at home.
Remember the bread machine craze of the 1990s?
That little “modern...
Farmer, Miller, Baker: The Innovators Behind the Heritage Grain Movement
by Scott Mowbray
The movement to source heritage grains for better bread is often a three-way dance, and it’s growing.
Getting back to slow methods and...
A Guide to Eastern Mediterranean Flatbreads
by Julia Brainbridge
Throughout the Eastern Mediterranean, tables overflow with flatbreads as diverse as their countries of origin. We looked to some of our favorite...
Jacques Torres on Chocolate
America’s premier artisan chocolatier Jacques Torres, lovingly known as “Mr. Chocolate,” enlightens us on how to properly buy, work with, and enjoy the most...
Origin of a Classic: Hummingbird Cake
by Paula Disbrowe
Before you learn the backstory, you should know the name is charming, but entirely misleading. That’s because the much-loved (and downright hefty)...
2016 Baker’s Dozen
In our Inaugural Baker’s Dozen, we salute the movers and shakers who are shaping the future of the baking world. From bloggers to social activists...
Dessert Photography & Styling 101 with Linda Lomelino
You don’t need fancy equipment or a flashy studio to style and photograph your desserts like a pro. Self-taught baker, food stylist, and photographer,...
Origin of A Classic: Tarte Tatin
This upside-down caramelized apple dessert is as French as apple pie.
In the heart of the Loire Valley, about 100 miles south of Paris, the...