Flakiest Pie Crust
Christopher Testani
The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Our ultimate version of the luxe chocolate-caramel bars.
A plush olive oil cake swirled with tangy passion fruit curd.
Two of our all-time favorite desserts, now in one new classic.
Fruity olive oil means this fudgy cake will stay moist for days.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.