Sweet, mild and rich in flavour, leeks add depth to soups, pies and pasta. Try these five comforting recipes, including a ...

As always, the KitchenAid Colour of the Year has caused a stir. This time it’s a stir (mix, knead, and whisk) in the colour ...

In Central Italy, the kiwi blueberry tart is this wonderful twist on the classic crostata—really, a mix of tradition and creativity. Locals, they really love how a fruit tart recipe changes with the ...

Which supermarket shortcrust pastry puffs up proudly, and which comes up short?

Fat Tuesday is famously known for pączki — the rich, fried Polish pastries traditionally enjoyed before the start of Lent. The tradition goes back centuries. But one bakery is shedding light on ...

Which quiche egg-celled and which crumbled in the face of our rigorous taste test?

Ingridients: 320g (11.2 oz) Sheet of ready made shortcrust pastry (make your own if you prefer) 60g (2 oz) Unsalted butter - melted 100g (3.5 oz) Soft dark brown sugar 1 Egg - beaten 2 Tablespoons ora ...

Make the pastry: In a food processor (or by hand), pulse the flour, icing sugar, salt, and cold butter until it resembles fine breadcrumbs. Add the egg yolk and pulse again. Add cold water 1 tbsp at a ...

Blind bake for a crisp, sturdy base Blind baking the shortcrust pastry is essential. It prevents a soggy bottom and ensures the base stays crisp under the rich haggis filling. Trim the edges after ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

Cedric Grolet has built a dessert empire in just a few short years. Crowds are already swarming his new chocolate shop in Paris. Credit... Supported by By Julia Moskin Reporting from Paris I have ...