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?
When they’re good, summer pies and cakes are a great way to highlight fresh produce. But when they’re bad, they’re a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former.
Why does too much water make pie pastry tough?
Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.
Is it worth shelling out the bucks for forged German steel, or can a $5 blade make the cut?
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