Own the traditional recipe
Every family in the eastern Mediterranean keeps its own version of the same dessert. Here is how we settled on ours, and why we still weigh the syrup by hand.
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The traditional cake, from Danish to London
Laminated dough takes three days and a cold room to do properly. We explain what happens in each fold, and what goes wrong when a bakery rushes it.
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An indispensable gift when parties come together
A tray of profiteroles in the middle of a table does more work than any centrepiece. Our guide to quantities, timing and getting dessert to the venue intact.
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Combine butter with the new aroma of pineapple
Fresh pineapple contains an enzyme that stops cream setting. There is a simple fix, and it takes ninety seconds on the stove.
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The superior taste of butter and milk
Why we buy a higher fat butter than the recipe asks for, and what that single change does to a choux shell in the oven.
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Fill your taste buds to the fullest
Tiramisu is a dessert about restraint. Too much coffee and it turns bitter, too little and the sponge stays dry. Here is where we land.
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