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 ...

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, ...

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 ...

Instructions: Preheat oven to 325 degrees. In a large bowl, lightly whip the egg yolks. Add the cream, half-and-half, 1/3 cup plus 1 tablespoon sugar, and vanilla. Blend well and strain. Distribute ...

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 ...

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 ...

Nothing beats making your own ice cream at home, especially a flavor not commonly found in stores. No matter how simple and ...

The mousse, which contains whipped egg whites and Valrhona Guanaja 70 per cent chocolate, has been on the menu for a year. “It will be hard to take off,” says head chef Ben Allen. “People travel here ...