Good piecrust, most will agree, is nothing short of baking perfection. Flaky and tender, a properly made crust melts in your ...

If you don't have pastry flour on hand, you can substitute 1:1 with cake flour, which will result in a slight difference in texture. For better results, for every cup of pastry flour cited in a ...

Cornstarch is a multifaceted kitchen staple, but when you run out of it in your time of need, there are a number of ...

At the same time, there are situations when you’re better off choosing another project entirely than settling for a subpar ...

From sticky dough to a soggy bottom, here are five common pie-making problems and how to fix them so your crust turns out ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

"A plant-based butter I’ve had some success with as a butter substitute is Tourlami, which claims to replace dairy butter in recipes 1:1. Indeed, my Pastry & Baking Arts class baked great ...

Rub in the Butter Add the cold butter to the flour mixture. Rub the butter into the flour until the mixture resembles coarse ...

The secret to a perfect chicken pot pie always lies in the gravy. Regardless of the type of meat, combination of vegetables, ...

Indeed, constraints posed to apprentice volunteers and to the bakery and pastry-shop managers were ... to anticipated levels of concentrations of flour dust), as we had expected.