The specific settings for things like cookies and pizza in the Breville Joule Oven use the heating elements differently to help you get the best texture for different foods. Emily Farris Factors we evaluated Toasting capability When making toast—a toaster oven’s primary function—we looked for even color on both sides of the bread. In back-to-back … Read more
Is there a marked difference between New Jersey–style crumb cake and New York–style crumb cake? Not really. But as someone from the Garden State, I’ll always think of this style of cake as the former. “Crumb cake” is a moist vanilla cake topped with a thick layer of cinnamon-scented brown sugar streusel. Unlike “coffee cake,” … Read more
With its bold flavor and unmatched character, this apple pie with cheese-laced crust can make even the staunchest à la mode fan melt. Sharp cheddar cheese provides a salty undertone to the buttery pie crust that complements the sweetness of apple pie filling in a way that vanilla ice cream never could. For the filling, … Read more
There are as many styles of cobbler as there are cooks: ones topped with pie crust or biscuits, others dotted with floury dumplings. This old-fashioned blackberry cobbler recipe takes an easier route. To make it, you melt a stick of butter in a cast-iron skillet, pour a quick batter into the hot pan, and then … Read more
The velvety texture of these individual caramel flans will end any occasion with an elegant accent. A globe-trotting dish with roots in ancient Rome, this creamy custard can take several forms, depending on where in the world you are. This sweet version (yes, some flans are savory) follows the style of Spanish flan recipes, calling … Read more
Step 1 Mix 3 cups (267 g) old-fashioned oats, 1 cup (113 g) whole wheat flour, ¾ cup (94 g) all-purpose flour, 5 Tbsp. brewer’s yeast powder, ¼ cup (25 g) ground flaxseed, 3 Tbsp. white chia seeds, 1 tsp. ground cinnamon, ½ tsp. aluminum-free baking powder, ½ tsp. baking soda, and ¼ tsp. fine … Read more
It’s highly doubtful anyone could tell that these gluten-free chocolate chip cookies weren’t made with wheat-based all-purpose flour. The key is the homemade gluten-free flour blend. Made from finely ground brown rice flour, potato starch, and tapioca flour, it gives the cookies an irresistibly chewy texture, complete with crispy edges and pillowy interiors. The nuts … Read more
Former Gourmet food editor Annalise Roberts developed this gluten-free flour blend after her 12-year-old son was diagnosed with an intolerance to wheat. She discovered there’s a definite art to replacing all-purpose flour in baked goods. “There were pioneers before me who mixed flours,” said Roberts at the time. “But they often recommend a different blend … Read more
Clafoutis might be one of the easiest, most forgiving French desserts. It’s the kind of dish you keep in your back pocket, ready to pull out when you’re at an ill-equipped vacation stay or when friends stop by at the last minute and you suddenly get the urge to whip something up. And because it’s … Read more
My requirements for a summer dessert are (A) that fruit feature prominently and (B) that it mostly serves as a vehicle for a scoop of vanilla ice cream. This easy blueberry cobbler recipe checks both boxes, with the added benefits of a very short ingredient list and super quick assembly (we’re talking 10 minutes prep … Read more