The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. It’s February and so many changes are being made already. Yet, I’m staying true to my plan to try new ...

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 ...

When it comes to cooking, Most people would agree that baking can be riddled with questions. Do I really need baking powder and baking soda? What’s the difference between cake flour and all purpose ...

Relying on just a few staple ingredients, pâte à choux, or French choux pastry, is the base of some of the country’s most famed desserts (as well as some savory treats). Milk, water, butter, and flour ...

Master the art of pastry by following the precision-piping techniques America’s Test Kitchen uses to achieve the perfect puff in pate a choux.

Pâte à choux is a versatile dough that can be sweet or savory. Here's how to make it correctly. Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College ...

Ticking a couple of boxes on Studio 512: learning some French, making a dough that can be used for lots of goodies … and, of course, then eating them! Jennifer Bartos of Make It Sweet stopped by to ...

Pate a Choux is known in the pastry world as one of the most useful forms of dough, when it comes to sugary-sweet confections. It creates the shell for everything from cream puffs to the St. Honoré ...

Restaurateur Michelle Ko’s travels took her across Asia, Europe and North America. Along the way, she sampled desserts wherever she went. In Japan, France, Italy and Canada, one delicate pastry in ...

1 cup water or milk 1/2 cup Butter (4 tablespoons) 1/2 tsp Salt 1 tbsp Sugar, (if making a sweet pastry) 1 cup Flour 4 Eggs, (1 cup) 1. Place liquid, butter, salt and sugar (if using), in a medium ...

Recently, I found myself confronted with the tragedy of a bread-less household. Nary a stray tortilla, bread-heel, or crust in sight, my traditional weekend breakfast sando seemed hopelessly ...