We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest pie crust. If you're making a pie in advance, butter or lard is your best bet. Both fats ...

Any way you slice it, pie is limitless. There are fruit pies, cream pies, mousse pie, frozen pie, hand pie, flaky crust, graham cracker crust, double crust, lattice top and all sorts of pie flavors ...

Mince pies are one of the most familiar bakes on the Christmas table, but a few smart tweaks can make them taste fresher and ...

Chicken fat can be a miracle worker in the kitchen, but according to one pastry chef, there are a few things to consider ...

Here we are, sliding toward Thanksgiving — a holiday centered around eating and being grateful and joining with family around the table. It’s a beautiful holiday, really, and it’s never really about ...

If your pie crust is shrinking, avoid this problem by heeding one expert's advice on the best way to either fix or prevent it ...

Also, when and how to use it. It might not be an ingredient you hear about very often today, but lard has been used in kitchens around the world for centuries—and for good reason. Lard is a versatile ...

It started off so innocently: Elizabeth Thomas, pastry chef forWaterCourse Foods and City O’ City, was visiting her sister, who works at Marczyk Fine Foods, and got a taste of the pie that John “Haji” ...