Author: Lisa Fain
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great...
Author: Jeanne Kelley
Author: Paul Grimes
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Gina Marie Miraglia Eriquez
Author: Lillian Chou
Author: Sally Schmitt
Author: Melissa Roberts
Author: Midge Russell
Author: Miriam Chandler
Author: Amy Finley
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a...
Author: Shelley Wiseman
Author: Lillian Chou
Author: Marlena Spieler
Author: Shelley Wiseman
Author: Marge Perry
Author: Cindy Mushet
Author: Alan Michael Parker
Author: Gretchen Holt-Witt
Author: Anne C. Kelley
Author: Bon Appétit Test Kitchen
Author: Rosemary Leicht
Author: Robert Randolph
Author: Selma Brown Morrow
Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue...
Author: Chris Lilly
Author: Bobby Flay
Author: Marlena Spieler
Author: Edith Guerino
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Stephan Pyles
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Ila Walrath
Author: Lora Zarubin
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries...
Author: Joanne Chang
Author: Cindi Leive
Author: Melissa Roberts
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Bon Appétit Test Kitchen
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free...
Author: David Kinch