For out-of-the-ordinary pies, there's no intricate lattice-work necessary
Because what the heck does "shaggy" mean?
Because your pie is a cut above the rest
With tiers and tiers of flowery cakes
Alice Medrich breaks down the different types—and why some are better than others
Take the best part and double it
Make every day a cake day
And a way to make tres leches even better (you didn't think it was possible)
Wrap 'em in foil, tuck 'em in your beach bag
Move over, Cheesecake Factory
From classic to newfangled, from shortening to sour cream
To bake like a pastry chef, rethink your relationship with this "essential" tool
Featuring choux, filo, and something called a bakewell tart
Say buh-bye to stuck-to-the-bottom bundts
She makes the most complicated of desserts look easy as pie
Save money *and* reduce waste
Or: How to stretch a pie to feed a crowd. Thanks Martha!
Plus, one lucky person will get the baked goods delivered to their office
Popovers, pancakes, and more
A subtle but effective way to wish America happy birthday
Loaves on loaves on loaves
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