Poaching fish low and slow in olive oil is the key to better flavor, texture, and a superior tuna sandwich.

The post Tuna Confit Is Samin’s Sleeper Hit appeared first on TASTE.

How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

The post The Tart That Launched a Thousand Tarts appeared first on TASTE.

Every home cook needs a finishing sugar.

The post The Maldon Salt of Sweets appeared first on TASTE.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

The post A Saltier, Snackier Cookie appeared first on TASTE.

How one pastry supply shop survived cutthroat neighborhood development, and Amazon, by winning over thousands of home and professional bakers.

The post 389 Sprinkles and Counting appeared first on TASTE.

The classic Thai combination of creamy coconut ice cream and salty peanuts has become a sundae lover’s muse.

The post Show Me a Better Sundae appeared first on TASTE.

Pichet Ong grew up eating hand-spun coconut ice cream all over Southeast Asia. On the streets of Bangkok, vendors wheel around carts …

The post Frozen Coconut Parfait with Tapioca, Peanut, Corn, and Cherry appeared first on TASTE.

Mastering riz à l’impératrice is a rite of passage for modern pastry chefs. That doesn’t mean you can’t make it at home.

The post The Bugatti of Rice Pudding appeared first on TASTE.

The stars aligned in Hollywood when République opened. Now, with a new cookbook and a global empire, Marge Manzke is ready for the spotlight.

The post She Dreams in Bombolini and Brioche appeared first on TASTE.

Bakers love crisps and crumbles because they come together quickly and can easily feed a crowd. But the easy-to-scale dessert is just as sweet when it’s made for a party of one.

The post Big Crisp Energy appeared first on TASTE.

Prized for its simplicity, the fruit crisp or crumble comes together in moments—which is why it is frequently deployed to feed a …

The post A Crumble for One appeared first on TASTE.

An underbaked mystery, a fine-dining fable, and the recipe of a famous cheesecake hiding in plain sight. We asked a Los Angeles chef for hints about the recipe he developed. He wouldn't share. But it led us to the source—San Sebastián chef Santiago Rivera—to unlock the mystery.

The post Spain’s Burnt Cheesecake Breaks All the Rules appeared first on TASTE.

Often replicated, never duplicated, La Viña’s signature cake is simpler than it might look. Take the basic proportions and tweak them to …

The post Basque Cheesecake appeared first on TASTE.