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Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.| Serious Eats
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Gougères are cheesy puffs made from French choux pastry. The choux base is quick and easy to whip up, and the gougères bake up golden and crisp.| Serious Eats
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Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.| Serious Eats
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Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere.| Serious Eats
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Here's a simple method to make clarified butter, which is spoil-resistant and has a higher smoke point than regular butter.| Serious Eats
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Choux pastry, or pâte à choux, makes everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the process.| Serious Eats