This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.
In this episode, Bridget and Julia uncover
the secrets to making the perfect Boston
Cream Pie. In the Equipment Corner,
expert Adam Ried reviews Silicone
Spatulas, and then test cook Erin
A spatula should feel like an extension of your arm, nimbly stirring, scraping, and folding any food you put in its path. Why is a good one so hard to find?
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