What makes Keller's recipe stand out is the incredibly high proportion of egg yolks used in the dough. We're talking half a dozen yolks blended into less than two cups of flour. The result?

Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

Whole wheat English muffins made with freshly milled flour are quick and simple to make! The whole grains retain more ...

As a self-proclaimed bagel snob, prepackaged bagels from the supermarket just don’t cut it. And if I can’t make it to my ...

On a floured surface, fold the dough together. Paul then pats out his dough and turns his dough cutter in the flour before ...

These Polish dumplings are filled with caramelized cabbage, crispy bacon, and salty feta for a cabbage pierogi great for a ...

Full of chocolate chips, oatmeal, coconut and nuts, these cookies come together easily and will be gobbled up just as quickly ...

1. Place the stock into a pot and bring to a simmer. Add the carrots, potatoes, scallions, celery, and bay leaf and simmer ...

Inspired by spanakopita, this flavorful quiche combines spinach, eggs, feta, and fresh herbs, all nestled in a crust made ...

A decade ago, artisanal pasta seemed on the brink of extinction. But a mix of cultural nostalgia, social media and the DIY ...