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A buttery, flaky, tender, and easy pie dough recipe that requires no special equipment, ingredients, or training.| Serious Eats
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Forget ice water and frozen butter. There are better and smarter ways to help your pie dough keep its cool.| Serious Eats
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This foolproof all-butter pie dough recipe uses a food processor to make a dough that's easy to work with and bakes up beautifully, every time.| 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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The key to making this banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.| Serious Eats
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This classic blueberry pie has a pitch-perfect filling that's loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch and sugar, the filling thickens up just as the crust becomes golden and flaky, creating a pie that's sliceable but not dry, juicy but not runny.| Serious Eats