High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the ...
“Should we call it a batter or a dough?” The question was from Food & Wine’s Editor in Chief about Rebekah Peppler’s delicious Tarte Tropézienne, a French brioche dessert that’s baked ...