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slideshows lattice crust
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Weave your way to a classic lattice crust.
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Calling all project bakers: Here’s a recipe for building a beautiful dome cake, just like the ones you’ve seen all over the internet.
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(4.85)
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This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.
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With less sugar and more salt than most other recipes, this buttery, toasted crumb crust is significantly nicer than anything store-bought.
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Articles
(59)
Cooking
Weave your way to a classic lattice crust.
Christina Chaey
techniques
Your pie crust should never be soggy on the bottom. Never.
Alex Delany
Cooking
It’s an architectural masterpiece—and it’s super easy to make.
Rachel Karten
Cooking
Fill with just about anything, from lemon curd to chocolate custard.
Gary He
Cooking
In a blind taste test, there was one clear winner.
Sam Stone
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
Videos
(221)
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Philly Cream Cheese forest animation
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Learn how to make Free-form Strawberry Lime Tart with Graham Crust!
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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!