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This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
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When you don't have five or six hours to roast a bag of sugar BraveTart-style, this simple technique will give you a cup or two of lightly toasted sugar in just 30 minutes.| Serious Eats
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Does your cookie recipe call for creaming the butter by beating it with sugar? Just how important is that step, and how do you know if you're doing it right? We break down the science of creaming and explain exactly how to do it.| Serious Eats
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Sugar. It's an integral ingredient in just about every cookie recipe, but don't make the mistake of thinking its job is simply to make them sweet. Oh no—sugar does way more than that,| Serious Eats