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Delicate, uber-fluffy angel food cake is one of the easiest recipes I know: Just throw some cold egg whites and sugar into a bowl, whip 'em up, and stop before they're stiff. After that, it's simply a matter of stirring cake flour into the glossy meringue and baking the whole thing off. With this approach, you and the egg white proteins stay relaxed, making collapsed cakes and angel food anxiety a thing of the past.| Serious Eats
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Classic soft, vanilla-scented sugar cookies, perfect for giving as holiday gifts or keeping all to yourself.| Serious Eats
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Toasting sugar in a low oven allows it to slowly caramelize. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar.| Serious Eats
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Blind-baking isn't difficult at all, but it does require the right technique.| Serious Eats