On the list of things that Danes are generally known to be very, very good at, “bakeries” certainly rank toward the top. So, it was a very welcome development when Ole & Steen, a chain of Danish ...

“Who would have thought?” Molly Wilkinson comments on her journey into the world of crackling sugar cages and rich mousse. Dallas-born Wilkinson recently published French Pastry Made Simple: Foolproof ...

Note: Adapted from Ludo Lefebvre. To make raspberry puree, combine 1 cup fresh raspberries with 2 tablespoons sugar in a small saucepan and cook just until the juices render. Mash the berries but do ...

Mix all the ingredients in a stand mixer using a paddle attachment until a crumbly texture is obtained. If cold butter is used, a longer mixing time will be required. If using soft peak butter, make ...

This week’s recipe has the air of a raspberry ripple ice cream sandwich about it. The ultimate summer treat for me growing up was two cheap thin wafers that sandwiched thick slabs of old-school ...

My favorite local raspberry patch is producing its last berries, at least until fall. But that doesn't mean I'm ready to be done with raspberry recipes. This one is from Karen Rentz of Paxton, based ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

Whenever my boys want a trashy treat or sticky slab of cake, I’m secretly delighted. That’s because one of my all-time favourite hobbies, as you know, is sneaking extra nutrition into dishes where ...

Preheat oven to 300F. Grease a 10 inch cake pan. Set aside. In a small saucepan over medium heat combine water, sugar, and salt. Stir until dissolved. Set aside. Using a double boiler melt the ...