This recipe will not only reveal how to make homemade bagels, but will yield a wonderful result. The finished bagels are wonderful in their simplicity: chewy but not tough, flavorful owing to a bread starter which adds a well-rounded flavor, and assertively but not overpoweringly dense. Plus, when they're your own bagels, you can top them with whatever you'd like! Read more »
First things first: let's not confuse tarts with pies! While the pastries are certainly related, and often share flavors, they are not the same thing. Here, I'll provide you with a better understanding of tarts, and ten amazing recipes to inspire you to start your own baking adventure: five sweet, and five savory. Read more »
Learn how to cream butter and sugar (and why it's important!) with this simple tutorial, and ensure your baked goods are perfectly light and fluffy every time. Read more »
Croutons: they're a little but powerful garnish, with the ability to make salads sing, upgrade soup from snack to hearty meal, or add a welcome crunch to casseroles. They're also a fantastic way to use up stale bread, which gives them a similarity in function if not form to such dishes as French toast or bread pudding. But best of all, they're extremely easy to make, and they keep beautifully, so you could bake up a half loaf or more bread and have croutons for weeks to come. Here, enjoy a primer on croutons, including two ways to make them and some ideas so you can explore the virtually limitless flavor variations. Read more »
Doughnut worry...be happy! It’s certainly easy to keep smile on your face when you’ve got a doughnut in your hand. But what type of doughnut do you favor? In recent years, all sorts of creative interpretations of the doughnut have appeared in recipes in books, blogs, and in retail stores. Ranging from the use of unusual flavors such as bacon or even spam in doughnuts to interesting uses for the holey treats such as using them for French toast or even ice cream sandwiches, it seems that doughnuts are the medium of choice for creative chefs. Read more »
Homemade doughnuts are fun to make and extremely fun to decorate! Let's start frying — this recipe is certainly worth treating yourself to.Read more »
For some reason, people fear pie crust. Maybe that's because of all of the rules in the recipes. But really, rules aside, pie crust is a fairly simple thing to make. True, to hone it to an art may take time and require some trial and error, but really, doesn't just about anything worthwhile?
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Microwaves aren't just for torturing Peeps anymore! Here's a quick-fix dessert that doesn't taste like desperation: cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this recipe with vanilla and chocolate variations might not rival a fancy French gâteau in sophistication, but nonetheless hold its own as an easy yet tasty dessert.
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The taste of a fresh peach in the summertime is truly an inimitable experience: a sun-warmed, fuzzy exterior yielding to reveal a juicy and subtly sweet flavor. During their peak season (July and August), peaches proliferate in stores and on roadside stands, beckoning us to snack...or better yet, to bake. Pie is a perfect way to bake peaches in a way that allows their unique sweetness to shine. Did you know August is National Peach Month? Let's celebrate with this mouthwatering recipe for juicy, fresh peach pie! Read more »
Here's a recipe for making graham crackers at home that represents a middle ground between Sylvester Graham's original austere crackers and today's light and sweet varieties -- substantial and hearty, but still a perfect lightly sweet base for s'mores, or a nice cookie to crumble into a pie crust. Read more »