In the bowl of a food processor fitted with a metal blade, combine the all-purpose flour, bread flour, granulated sugar, yeast and salt. Pulse several times to blend. Add the cold butter cubes and ...

Standing in front of the pastry case at Columbia City Bakery in Seattle, I couldn’t decide what I wanted. Croissant? Scone? No, no. And then I saw it: A thick slab of heavenly brioche topped with ...

Soggy bottom crusts are the enemy of perfect apple pies, but just a bit of almond paste can prevent juicy filling from wreaking havoc on your precious pastry. Simply make a double crust as usual (the ...

Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit.

I rarely mention sweets in this column because it's primarily about interesting, adaptable and relatively easy dinner-appropriate recipes. But this week we've gone off script in honor of my one true ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

It’s never too soon to start planning your holiday baking, and many classic recipes call for nut pastes as an ingredient. A mixture of ground nuts such as hazelnut and almonds, sugar and liquid (egg ...

Why you should bake: Because puff pastry makes everything better, and because this cookie's incredibly elegant and delicate appearance (and can't-eat-just-one flavor) gives the impression that you ...