THEY’RE like a pastry chef’s secret weapon. Classic, crisp, delicate tuiles-- those thin, finely textured cookies romantically named after curved Mediterranean roof tiles -- are perfect by themselves ...

Allow yourself time for the batter to rest (see below). Sift the flour twice in a large bowl, or even a third time. This is key to having a light batter which spreads effortlessly when baking. Stir ...

This French classic tuiles recipe appears as the technical challenge in the Biscuits & Traybakes episode of Season 2 of The Great British Baking Show. In a clean bowl, whisk the egg white until stiff ...

Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low. Add pears to skillet; place ...

• To prepare the lemon curd, add the lemon juice, zest and sugar to a pan and bring to the boil. In a heatproof bowl, whisk together the eggs and yolks. Slowly, pour half of the hot lemon juice onto ...

Store-bought ice cream cones can be flavorless and cardboard-like, but this method from Food 52 allows you to make tiny, extremely tasty, adorable little cones from your favorite tuile, brandy snap, ...

The genius of this belongs entirely to Vicky Heafield, head chef at Berber & Q Shawarma Bar. Bamba, an Israeli snack best described as a peanut-flavoured Wotsit, are available in most major ...