Beating the whites fills them with tiny air bubbles; when cooked, those bubbles swell for a puffy result. Covering the omelette helps set the top, so you don’t end up with soupy raw egg foam at the end of it. Answering the age-old question of whether …

Rolling the crust to 14 inches creates more surface area to maximize evaporation, helping this pie bake fast. Thick slices prevent the peaches from cooking too quickly, so they bake up tender, not mushy. Tapioca starch forms a light, clear gel that’s …

Pre-cooking the vegetables tenderizes them and reduces their moisture. An egg wash gives the pastry a glossy sheen, and helps seal the edges. A crispy, flaky, and buttery free-form crust wraps around a savory filling of spring ingredients—tender asparagus, …

Baking at a high temperature gives Basque cheesecake its signature deeply burnished surface and bottom, without the need for a crust. Sprinkling the surface of the batter with sugar before baking helps achieve deep browning. Chilling the cheesecake batter …

Using super-flavorful bean cooking liquid combined with fermented bean paste as the base for the sauce guarantees depth of flavor. Using a larger-than-needed mixing bowl allows you to vigorously stir the noodles, which helps the oil and liquid components …

One of my biggest goals as a recipe developer is to control, or at least account for, as many variables as I can to ensure as consistent a result as possible for everyone who follows my recipes. You can imagine, then, my temptation when tackling the French …

Chicken thighs are less prone to drying out like chicken breast, guaranteeing tender and juicy results. A combination of mayonnaise and Greek yogurt, plus seasonings, nail that classic halal-cart white sauce. Iceberg lettuce and tomato may seem like strange …