Top pastry makers reveal their favorite egg substitutes that create mouthwatering baked goods, from classic brownies to ...

Understanding why puff pastry rises is the first step to mastering it. This laminated dough is based on a simple but demanding principle: alternating thin layers of fat and flour. During baking ...

The fat in the butter basically ‘coats ... would stop the pastry cooking completely. Just weigh the pastry down with ceramic baking beans (or you could use rice or dried beans) on a sheet ...

Polish-American communities embrace pączki on Fat Tuesday, preserving family traditions and indulging in sweet, jelly-filled ...

Here are 12 different types of flour used in baking — and which ... But it comes at a cost: Pastry flour requires the addition of more solid fats than all-purpose flour in order to support ...

Crawfish tails, Parmesan cheese, butter, and pasta water combine into a silky pasta sauce on a warmed platter in this New Orleans pasta dish.

Too much handling can also make the fat soft and the finished pastry greasy ... in the fridge for two or three days before rolling and baking. They can also be frozen for up to three months.