Throughout my cookbook-author travels, I have witnessed “doughphobia” — the dread and worry over making pie dough that seems to afflict a significant percentage of home cooks. My advice: Don’t let it ...

Dessert is such an important part of celebrating the holidays with family and friends. After a big dinner, you can come together again at the table and end the evening with something sweet before you ...

Bosc pears are the star of this perfect fall pie, which is topped with beautiful pie-dough cut outs in the shape of fall leaves. The recipe, featured in America’s Test Kitchen’s new cookbook, “The ...

Slab pies, often baked on a sheet pan or made in a rectangular baking dish, are a great way to feed a crowd. A double-crust slab pie has a crust-to-filling ratio that is much higher that a standard ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Note: This dough recipe makes enough for 1 double-crust 9-inch pie. For the larger slab pie, you'll need to make the recipe twice, one for each crust. The pastry is best when allowed to chill ...

ATLANTA — Marble Slab Creamery has announced that it will offer a new Cookie Dough Ice Cream flavor and corresponding Ultimate Cookie Dough Tasty Creation featuring Cookie Dough ice cream, chocolate ...

Filling: Cut each apricot in half, remove and discard the pit, then cut each half into 3 or 4 slices. In a glass or ceramic bowl, combine the apricot slices, sugar, lemon juice and lemon verbena, if ...

A sheet pan (also known as a jelly roll) is the bakers' equivalent of an artist's canvas, always awaiting a masterpiece. Cookies, cakes, candies and even pies can be made on the beloved sheet pan.

Throughout my cookbook-author travels, I have witnessed "doughphobia" - the dread and worry over making pie dough that afflicts what seems to be a significant percentage of home cooks. Here's my ...

Line a large, rimmed baking sheet with parchment paper. Roll a dough square into a 16 by 11‑inch rectangle on a floured work surface. Repeat with a second dough square; stack them on the prepared ...

Moroccan-Style Shepherd’s Slab Pie. (Photo by Deb Lindsey for The Washington Post. Food styling for The Washington Post by Bonnie S. Benwick) Throughout my cookbook-author travels, I have witnessed ...