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• Butter Holds the Secret to Cookies That Sing

  When baking cookies, the most common mistakes made by home bakers, professionals say, have to do with the care and handling of butter. Read More... Posted Dec 16 2008, 03:04 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Dairy Products, Cookies, Butter

• The Oven Is Booked. Dessert’s in the Freezer.

  At Thanksgiving, when the amount of cooking to be done can overwhelm both human and oven capacity, some desserts can be made ahead of time. Read More... Posted Nov 11 2008, 03:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Cakes, Pastries, Thanksgiving Day

• Food: The Way We Eat: The Brownie Battle

  In Berlin, a chocolaty bar that divides and unites. Read More... Posted Oct 31 2008, 12:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Berlin (Germany), Americans Abroad

• The Way We Eat: 10-5-08: Fry, Baby

  Doughnuts will never be good for you, so just get over it. Read More... Posted Oct 03 2008, 02:15 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Bakeries and Baked Products, Desserts, Pastries, Doughnuts

• The Minimalist: No-Knead Bread: Not Making Itself Yet, but a Lot Quicker

  Cutting the start-to-finish time of Jim Lahey’s no-knead bread seemed worth a try: this shortcut recipe can be done in an afternoon. Read More... Posted Oct 03 2008, 10:43 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Grain, Bread, Bakeries and Baked Products, Lahey, Jim, Sullivan Street Bakery, Whole-Wheat

• Food | Recipe Redux: 1976 : Challah

  This Challah, which appeared in the Times in 1976, came from Sarah Schecht of Bensonhurst, Brooklyn, who immigrated to the United States from Poland. Read More... Posted Sep 26 2008, 11:54 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bread, Bakeries and Baked Products

• Flour That Has the Flavor of Home

  Over the past few years, farmers and millers have begun restoring wheat fields and reviving flour mills around the country. Read More... Posted Sep 09 2008, 09:21 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Bread, Agriculture, Wheat, Organic Food, Bakeries and Baked Products, Flour, Local Food

• The Way We Eat: Wood-Fired

  A little restaurant in Big Sur is more than just a local hot spot. Read More... Posted Aug 08 2008, 06:50 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Bakeries and Baked Products, Pizza Pies, Big Sur (Calif)

• $25 and Under: Save Room for the Truck

  New Yorkers are infatuated with sweetmobiles — food trucks that zip around the city, loaded with crème brûlée, cookies, ice cream and freshly baked waffles. Read More... Posted Jul 08 2008, 09:40 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Bakeries and Baked Products, Desserts

• Perfection? Hint: It’s Warm and Has a Secret

  The recipe for the consummate chocolate chip cookie builds on decades of acquired knowledge, experience and secrets. Read More... Posted Jul 08 2008, 07:19 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Cookies, Chocolate

• Biscuit Bakers’ Treasured Mill Moves North

  For generations of Southern bakers, the closing of the White Lily flour mill is causing ripples of anxiety that Southern biscuits will never be the same. Read More... Posted Jun 17 2008, 08:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Biscuits, Flour

• Food Stuff: An Easier Way to Scrape the Mixer Bowl

  This efficient and sturdy plastic paddle beater by New Metro Design can be used with most KitchenAid, Cuisinart, Viking and DeLonghi standing mixers. Read More... Posted Jun 17 2008, 07:16 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Bakeries and Baked Products, Kitchens

• A Good Appetite: Spicy Little Cakes Disguised as Muffins

  The best muffins are sweet little cakes, not too decadent yet not too heavy with whole-grain righteousness. Read More... Posted Apr 15 2008, 11:31 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Bakeries and Baked Products, Muffins

• Food: Eat, Memory: Eau God

  An essence with the power to condemn and transcend. Read More... Posted Apr 05 2008, 07:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Travel and Vacations, Bakeries and Baked Products, Desserts, Cakes, Spices, Morocco, Dating (Social)

• Easter Is for Baking, Too

  Easter baking in Switzerland means custard tarts, with rice, lemon and almonds in the filling. In Italy, it’s pies and savory pizza rusticas. Read More... Posted Mar 18 2008, 08:26 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Holidays and Special Occasions, Bakeries and Baked Products, Easter and Holy Week, Eggs, Desserts