A cake that won't rise, flat muffins or brioche dough that won't rise... Sound familiar? If so, you're not alone. And often, the culprit hides in a discreet little sachet at the back of the cupboard: ...

In this episode of In the Kitchen with Matt, I will show you how to make Croissants. This recipe for homemade croissants is ...

You can freestyle a curry, but do the same with sourdough, and all you bake are bricks. Here's how to sourdough like a pro.

Australia has become one of whisky’s boldest frontiers—and Starward leads the charge with vibrant, wine-cask-driven malts ...

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground ...

Holiday baking can mean extra items on the shopping list you don’t often use. If you find yourself with half-packages of surplus ingredients, here are some ways to incorporate them into your ...

Emphasizing Mediterranean specialties, such as stews featuring pulses and vegetables, can make for healthier holiday ...

When pastry chef Tino Gierig is asked what the famous Dresden stollen tastes like, his eyes sparkle and his voice rises to an ...

Every Christmas, while her boys were growing up, Nicole Daves would make batches of fluffy cinnamon rolls slathered in cream ...

High-quality chocolate adds nutty, fruity complexity to cakes, cookies, and brownies. We asked professional pastry chefs for ...

We've rounded up some of the most unique dishes to use up your canned beans and take them off the dusty shelf.

When pastry chef Tino Gierig is asked what the famous Dresden stollen tastes like, his eyes sparkle and his voice rises to an enthusiastic sing-song as he describes the rich delica ...