A hidden layer of decadent chocolate and a thyme-infused crust add surprising bursts of flavour to this twist on classic lemon meringue pie.
"Making a pie in a large jelly roll pan means you can easily serve a crowd. Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
My dad is the family's official butcher and meat carver, expertly chopping barbecued duck and pork into bite-size pieces on his makeshift butcher block. When carving turkey, Dad (who loves his gadgets) always trusts his electric carving knife for what he insists is “even” slicing. That carving knife has been the butt of many jokes over the years, but using it has turned into tradition, and our turkey dinners would not be the same without it.
My mom would make Dad's favourite dumplings – called gao ji – to serve alongside a steaming bowl of congee or fried noodles. Traditionally these dumplings are pleated on one side, but we have eliminated this step to simplify the recipe. Enjoy them as is, or with a little soy sauce or Chinese red or black vinegar for dipping. You'll need at least 45 wrappers, and you can freeze any leftovers. – Irene Fong
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
Don't worry if a few crêpes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.
This impressive bakery speciality is easier to make than it looks. And once you've mastered choux pastry, you can pipe it into a number of different shapes to make éclairs and other tasty treats.
Serve this stunning white cake for a special birthday, Mother's Day or wedding rehearsal dinner. Shave some fresh coconut or just use the shredded. Garnish with candied violets or edible flowers. Look for coconut extract in the supermarket baking aisle.
Apple pie is a fall favourite. Here, we've made the iconic comfort food even better with a combo of sweet and tart apples, plus our technique for a perfectly domed crust every time.
Speckled with chocolate eggs and whimsical dots
of Magic Frosting, our best and prettiest carrot cake sweetens up Easter in the most delightful way.
These super-airy doughnuts are filled with a rich citrus cream and dipped in a delicate Champagne glaze.
