19 Best Cream Pie Recipes for a Light-As-Air Dessert

Cream pies are not the same thing as custard pie. They’re also not exactly pudding pies or ice cream pies or gelato pies (yes, those are a thing, too). They’re in their own lovely lightweight field, able to take on the flavors of summer with juicy berr…

Cream pies are not the same thing as custard pie. They’re also not exactly pudding pies or ice cream pies or gelato pies (yes, those are a thing, too). They’re in their own lovely lightweight field, able to take on the flavors of summer with juicy berries and coconut just as easily as they can become chocolate or maple or eggnog, making the perfect holiday dessert. Every cream pie is a little different, but they generally call for egg yolks, heavy cream, vanilla extract, sugar, and butter. 

From coconut cream pie to chocolate cream pie, from graham cracker crusts to classic buttery pie crusts, these cream pie recipes will make your heart flutter and tummy grumble. 

Read More >>

How to Whip Egg Whites for Lovely, Luscious Peaks

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue w…

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue would just be, well, lemon pie. Good, but not great.

Whipped egg whites are the secret to cloudlike meringues, beautiful baked goods, and sweet and savory soufflés. Soft peaks keep things light and airy, while stiff peaks bring body to meringue or frosting. But it’s easy to overwhip egg whites, resulting in a too-stiff, curd-like mess that no one wants. So what’s the trick to whipped eggs that are just right for your recipe? Ahead, we break down how much to whip the eggs based on the stiffness of the desired peaks...and a few tricks to ensure that they hold their shape.

Read More >>

How to Turn Practically Any Grain Into a Pie Crust

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie pl…

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie plate.

But it’s more than the ease that keeps me coming back to these crusts over and over again. See, I first created this method back when I lived alone. I would cook large batches of grains, and sometimes I’d use some of these prepped ingredients to make a mini tart or pie crust for myself on the fly. Very quickly, I found that that these kinds of pie crusts are a wonderful way to remix leftovers, and are infinitely adaptable for all kinds of portion sizes and flavor pairing possibilities. They're also a wonderful way to bake a pie using whole grains, including grains that might be naturally gluten-free.

Read More >>

3 Recipes to Host Your Own ‘Great British Bake Off’ Bread Challenge

The current season of The Great British Bake-Off has introduced us to everything from malt loaves to brandy snaps. We’ve seen bakers sweat off soufflés, crumble under the pressure of crafting wafer-thin cookies, and appear victorious when they’re announced as the winner of a given challenge. This past week, contestants on GBBO were faced with something everyone loves—bread. The remaining bakers were tasked with baking focaccia, oliva and cheese ciabatta breadsticks, and, for the superstar recipe, milk bread. Focaccia and ciabatta both originated in Italy, while fluffy milk bread, which has gone somewhat viral in recent years, hails from Japan. So did they rise to the occasion, or sink under the pressure? While you’ll have to watch the show to find out, we’re sharing three of our own bread recipes so that you can see if you’re up to the task from the comfort of your own home…rather than a tent in the middle of the woods.


The Great British Bake Off Bread Recipes

Saltie’s Focaccia

Sheet pan focaccia bread can be simple or it can be studded with olives, cherry tomatoes, and herbs galore. This one is sprinkled with coarse sea salt (use the good stuff!) and receives a generous drizzle of good-quality olive oil. Like most breads, it takes hours and hours to rise into a voluminous dough. So start it in the morning and by dinner time, a fresh, crusty focaccia will be waiting for you and yours.

Read More >>

The current season of The Great British Bake-Off has introduced us to everything from malt loaves to brandy snaps. We’ve seen bakers sweat off soufflés, crumble under the pressure of crafting wafer-thin cookies, and appear victorious when they’re announced as the winner of a given challenge. This past week, contestants on GBBO were faced with something everyone loves—bread. The remaining bakers were tasked with baking focaccia, oliva and cheese ciabatta breadsticks, and, for the superstar recipe, milk bread. Focaccia and ciabatta both originated in Italy, while fluffy milk bread, which has gone somewhat viral in recent years, hails from Japan. So did they rise to the occasion, or sink under the pressure? While you’ll have to watch the show to find out, we’re sharing three of our own bread recipes so that you can see if you’re up to the task from the comfort of your own home...rather than a tent in the middle of the woods.


The Great British Bake Off Bread Recipes

Saltie's Focaccia

Sheet pan focaccia bread can be simple or it can be studded with olives, cherry tomatoes, and herbs galore. This one is sprinkled with coarse sea salt (use the good stuff!) and receives a generous drizzle of good-quality olive oil. Like most breads, it takes hours and hours to rise into a voluminous dough. So start it in the morning and by dinner time, a fresh, crusty focaccia will be waiting for you and yours.

Read More >>

All About Brandy Snaps, the Lacy Biscuit From ‘The Great British Bake Off’

The second episode of the 12th season of The Great British Bake Off premiered this week and once again, there were some sweet recipes. Most notably were Brandy Snaps, which were introduced as part of the show’s signature challenge. They sound delicious…

The second episode of the 12th season of The Great British Bake Off premiered this week and once again, there were some sweet recipes. Most notably were Brandy Snaps, which were introduced as part of the show’s signature challenge. They sound delicious, right? Are they just gingersnaps made with brandy and filled with cream? Yes and no. Ahead, find out how to make a traditional batch of Brandy Snaps, plus how to make them your own.

What Are Brandy Snaps?

These thin, rolled cookies only call for a few ingredients but they’re quite fragile to make, which is why they’re the perfect recipe to introduce in a competition baking show like GBBO, especially during “Biscuit Week.” In this week’s challenge, bakers could form the cookies in any shape they pleased but they had to be coated, dipped, or filled, a signature feature of Brandy Snaps. They also must look identical, another signature feature of these British cookies.

Read More >>

10 Brilliant Ways to Repurpose Pie Dough Scraps

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we …

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we scared to overwork notoriously delicate dough? Skeptical that we could make anything with such a small amount?

Read More >>

How This Baker Turned Her Guest Room into a Bakery

If you walk down Lafayette Avenue between Grand and Classon in Clinton Hill, Brooklyn, you might catch a glimpse of a blonde woman popping her head out of a second-floor window as she lowers a pulley basket containing a paper-wrapped parcel down to a n…

If you walk down Lafayette Avenue between Grand and Classon in Clinton Hill, Brooklyn, you might catch a glimpse of a blonde woman popping her head out of a second-floor window as she lowers a pulley basket containing a paper-wrapped parcel down to a neighbor. Her name is Carla Finley, and the package is a sourdough boule (or a sheet of grape-and-za’atar focaccia, or maybe three toasted pecan cinnamon rolls). Look closer, and you’ll see a rack stacked with warm bread in the window. Shout hello and Finley’ll drop you a card for Apt. 2 Bread, the bakery she runs out of her apartment.

Finely launched Apt. 2 Bread in March 2020, an anxious month for us all. She had been furloughed from her baking job at the Italian-Mediterranean restaurant Il Buco, which she had recently started after a year spent working at the Brooklyn sourdough mecca She Wolf. Apt. 2 Bread was a way for her to stay sane by continuing to use her hands, while also feeding those locked down in her neighborhood, the best way she knew how—with freshly baked bread.

Read More >>

A Baker’s 7 Secrets for Better Dinner Rolls

I can’t do Thanksgiving without some really good rolls on the table. Since the season is just about upon us, I tackled the concept in the most recent episode of Bake it Up a Notch, diving deep into all things dinner rolls and learning a lot along the w…

I can’t do Thanksgiving without some really good rolls on the table. Since the season is just about upon us, I tackled the concept in the most recent episode of Bake it Up a Notch, diving deep into all things dinner rolls and learning a lot along the way! This year, on top of all of the recipes (and there are many!), I wanted to share all of my favorite tips, tricks, and techniques for baking all kinds of beautiful dinner rolls. So right in time for fall and holiday baking, here are my seven top secrets for perfect dinner rolls, every time.

1. Pick the Right Dough for Crusty vs. Fluffy Results

Dinner rolls can be made from either lean or enriched bread doughs. Enriched doughs are recipes that contain “enrichments” like butter, eggs, milk, and sugar. Examples of enriched doughs include brioche, challah, and Parker House rolls. Lean doughs contain no enrichments—they are just made of flour, water, yeast, and salt. Examples of lean doughs include baguettes, ciabatta, and plain varieties of sourdough. When choosing your ideal roll recipe, remember: If you’re looking for a fluffier roll, opt for an enriched dough. For a crustier roll, choose a lean dough.

Read More >>

The Perfect Dessert to Send Off Summer, Straight From Sohla

We’ve teamed up with Miele to share a delicious project for baking pros and newbies alike, straight from Food52 Resident Sohla El-Waylly: a free-form riff on classic napoleons with golden, crisp phyllo and rose-infused fresh strawberries.

If anyone …

We’ve teamed up with Miele to share a delicious project for baking pros and newbies alike, straight from Food52 Resident Sohla El-Waylly: a free-form riff on classic napoleons with golden, crisp phyllo and rose-infused fresh strawberries.


If anyone can make a fancy-schmancy dessert look easy—and teach us how to do it, too—it's our Resident Sohla El-Waylly. A pro chef, flavor whisperer, and A+ teacher, she's been showing us must-know cooking techniques (from braising to roasting chicken wings) in her series Off-Script With Sohla.

Read More >>

“Nadiya Bakes” Is for Every Kind of Home Baker

When I hear “Nadiya Hussain” and “bake” in the same breath, I know to pay attention. While the season 6 winner of the Great British Baking Show and host of numerous cooking shows, including Nadiya Bakes, is best known for her cakes and tarts, Nadiya Ba…

When I hear “Nadiya Hussain” and “bake” in the same breath, I know to pay attention. While the season 6 winner of the Great British Baking Show and host of numerous cooking shows, including Nadiya Bakes, is best known for her cakes and tarts, Nadiya Bakes, the book (which came out in the U.K. last September and in the U.S. this July), is her first to focus on baking.

“Baking is my first love,” writes Hussain in the introduction. “So nothing gives me greater pleasure than to finally be able to share this beautiful book with you. I could have begun writing this book and never really stopped, but the powers that be said I had to!” Referring to its contents as a collection of recipes that are “traditional, twisted, and everything in between,” Hussain says she thought about these 100-plus recipes all day, then dreamed about them all night.

Read More >>