From Season 12
Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its soupy downfall. But how do you firm up the filling without making it gluey and dull-tasting?
Is it worth shelling out the bucks for forged German steel, or can a $5 blade make the cut?
Why does too much water make pie pastry tough?