Raw Eggs Aren’t the Only Reason You Shouldn’t Eat Cookie Dough
All cookie dough is edible if you’re not a coward, but sometimes being a little bit of a coward pays off. Being sick, particularly the kind of sickness that comes…
How to Make Pâte à Choux (the Stuff Éclairs Are Made of)
Choux paste is a pillar of the pastry world. It’s not made out of anything special, but this humble dough is the foundation of many sensational desserts. While you’ve surely…
The Easy Way to Roll Your Dough Into the Shape You Actually Need
Photo: GreenArt (Shutterstock) If only pie recipes asked you to roll the dough into an amoeba shape. I’m excellent at that one. But perfect circles or rectangles of dough? That…
How to Roll Out Pie Dough Without Ruining It
Photo: Dean Drobot (Shutterstock) Every time I feel a new season roll in, I think to myself, “It’s pie season!” Summer? Yes. Winter? Yes. Spring? Let’s have pie! Now that…
How to Line a Tart Shell Without Poking Holes in It
Photo: Ekaterina Smirnova (Shutterstock) Tarts are the rich, European great-aunt of the American dessert pie. Dainty, refined, understated, and a little pretentious, usually boasting ingredients so rich that a tiny…
What to Use If You Run Out of Cornmeal When You’re Baking Bread
Photo: Liv friis-larsen (Shutterstock) Remember that love affair we had with sourdough bread? It was an unusual moment in the sun for yeast. Some folks had extended, public bread-romances on…
Do You Really Need to Chill Your Pie Dough?
Photo: Stephanie Frey (Shutterstock) Everyone knows that a chef’s kiss-worthy pie crust requires cold butter, which is why most recipes recommend chilling the dough twice: Once after mixing, and again…
TIL you can use a Play-Doh Fun Factory as a cookie press
Not a huge fan of the anthropomorphic Play-Doh tub, to be honestPhoto: Marnie Shure Today I LearnedToday I LearnedToday I Learned is a feature where The Takeout writers share something…
The Different Kinds of Yeast and How to Use Them
Photo: Fascinadora (Shutterstock) One of the most common baking questions I get is what to do when a recipe calls for instant yeast, but all you have is active dry.…