Pastry Chef/Co-owner Clémence Gossett of The Gourmandise School makes her pie crust for her Sweet Apple Galette from whole grains. On this week’s episode of the Market Report, pastry chefClémence ...

I’m a little in shock the calendar says November. I don’t know what happened to the month of October, but it flew past in a blink of an eye. With Thanksgiving just a couple weeks away, I thought it ...

A galette is my autumn go-to when I am entertaining. It can be made hours ahead, can be either sweet or savory and always looks impressive served right at the table. I adore this sweet dessert version ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

We always serve an apple dessert (in addition to the whole apples dipped in honey) on Rosh Hashanah. When I have the time, I make my own crust, but more often I use a store-bought, ready-to-bake crust ...

The new King Arthur Baking School cookbook includes instructive techniques. As the leaves turn from green to yellow and red, home cooks will get out sheet trays, pie dishes and loaf pans in ...

SEASONAL MAGIC TO PIES IN GO. THE CARROTS HELEN RENNIE LOVES TEACHING PEOPLE HOW TO COOK. THIS FORMER COMPUTER SCIENTIST FROM MOSCOW FOUNDED HELEN’S KITCHEN COOKING SCHOOL IN NATICK. TODAY’S CLASS ...

Fall used to be a time when kitchens filled with the warm aroma of baked apples, cinnamon, and brown sugar. Families would gather around the table to enjoy these sweet creations, often made from ...