Baking

From crust to filling to the ever divisive raisins, here’s what these pro bakers advise.

From top-of-the-line to budget, there's a stand mixer for every kind of baker.

A kitchen scale is vital for this recipe—a slight difference in flour volume can throw off the ratio.

Pie pastry is tricky to master, because you want to achieve two opposing things at once: a flaky, tender, unstoppably delicious crust and a crust that’s strong enough to hold your careful crimping with swagger.

This creamy maple crème brûlée, with a golden, caramelized shell, is a show-stopping dessert.