In this video, pastry chef Joanne Change takes you step by step through the process of making French Macarons, including how to prepare two delicious fillings, Lemon Curd and Vanilla Buttercream.
Whether you're a beginner or an accomplished baker, Fine Cooking contributing editor Abby Dodge will teach you new skills and ideas for pies and tarts. You'll learn how to make cookie-crusted tarts, basic pie dough, easy rustic fruit galettes, holiday pumpkin and pecan pies, lattice-topped berrie pie, and classic lemon tart.
Whether you're a beginner or an accomplished baker, Fine Cooking contributing editor Abby Dodge will teach you new skills and ideas for pies and tarts. You'll learn how to make cookie-crusted tarts, basic pie dough, easy rustic fruit galettes, holiday pumpkin and pecan pies, lattice-topped berrie pie, and classic lemon tart.
The holiday favorites, pumpkin and pecan pie, have a lot in common. Learn how to crimp and pre-bake the crusts, keep the filling from cracking, and how to know when the pie is done.
Get all the tricks and secrets for a classic double-crust apple pie. How to roll out and crimp the crust, how to precook the filling so the juices don't run out, and how to give it a beautiful, sparkling finish.
Give any cake some holiday spirit with this toasted marshmallow frosting. First sculpt the meringue frosting into spikes and peaks, then use a blowtorch to make it golden-brown and toasty.
Pomegranates add festive color and crunch, but extracting those seeds is a real mess. Learn a brilliant tip for keeping your fingers and countertop clean while getting out every last pomegranate seed.
