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I've recovered from early pie-making traumas to make crusts that are both flaky and tender. For me, the key was in the technique—working quickly with cold ingredients, keeping some of the fat in little solid chunks, giving the dough a good rest in the fridge, and handling the dough gently. Maybe it sounds like a long list of things to keep in mind, but I promise it's not complicated. Check out the step-by-step slideshow so you can become a crust-making pro too. More

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Is your ice cream turning out less than silky smooth? Your pudding looking curdled? And your spaghetti carbonara—is it a bit lumpy? Your problem might be in the tempering. Mine was. More

The vanilla ice cream recipe in Thomas Keller's Bouchon was the jumping off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. More

The 'secret ingredient' makes this spice cake distinctive and softly aromatic, but may be difficult for guests to place when they try it. More

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This slideshow will take you through the process of achieving perfectly beaten egg whites, from the whole egg to stiff peaks. More

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I did my best with our family's old hand mixer but always wondered, do they really mean light and fluffy? How could a stick of butter and some sugar ever be anything but thick and heavy? More

Note: Sometimes you come upon something seriously delicious when you least expect it, and for me that always makes the discovery even more pleasurable. That's just what happened when I had one of Kumiko's chocolate chip cookies for the first... More