Read a step-by-step guide to the critical steps in making flawless pancakes: mixing the batter, getting the heat right, cooking, and flipping.
If buttermilk isn’t available, use 2 to 2-1/4 cups whole milk instead. To play with the texture, try replacing 1/2 cup of the all-purpose with whole-wheat flour, buckwheat flour, or…
Kathleen Stewart uses Callebaut chocolate to make her sauce, but any high-quality chocolate would work.
Tilt the pan as you cook the caramel to better gauge its changing color.
These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.
This gently spiced muffin is light and airy and perfect with a cup of coffee or tea. The recipe also works wonderfully with apple or pear purée in place of…
Fragrant berries and fine-crumbed white bread make the most luscious dessert of the season
Like most berry desserts, summer pudding begs for cream. Serve it with crème fraîche or softly whipped heavy cream.
Chilled croissant dough makes these pastries better than any cinnamon roll you’ve ever tasted
Bigger size and a sweet, subtle fragrance signal the most succulent fruit of the season
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