As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin in Baltimore would begin with a list of doughs to prepare for the next morning. I would start with ciabatta, a wet, ...

Meet the pain suisse — the classic pastry you’ve probably never heard of.

Nina Friend is a New York-based writer who covers food, drink, travel, lifestyle, and sports. Nina’s work has appeared in Vogue, Air Mail, Bon Appétit, Cherry Bombe, Food & Wine, The BBC, and NBC ...

Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back. By Yewande Komolafe As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin ...

Our cookbook of the week is The Art of Gluten-Free Bread by Aran Goyoaga.

1 batch of brioche dough (recipe here) All-purpose flour for dusting 2 (3/4 pound each) smoked sausages, such as wide smoked kielbasa; see cook’s notes Egg wash: 1 egg beaten with 1 egg yolk 1 ...

Fit mixer with paddle attachment. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy crumbly lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs 1 ...

Brioche may be the perfect bread for spring. It’s light and airy -- and beautiful, with fat fluted edges and a jaunty knob atop a crust that’s shiny golden brown. A basket of mini-brioches is ...

Brioche may be the perfect bread for spring. It’s light and airy -- and beautiful, with fat fluted edges and a jaunty knob atop a crust that’s shiny golden brown. A basket of mini-brioches is ...