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This Cylindrical Pastry Is Finland's National Treasure
Most sweets are trash, Runeberg's torte is the one exception.
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Starbucks' Best Pumpkin Spice Product Is This Remarkably Greasy Bread
You can’t eat it and use a touchscreen phone at the same time.
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These Taiwanese Pineapple Cakes Are the Only Pineapple Cake Worth Eating
I even broke up with a boyfriend in college because he gifted my parents the wrong pineapple cakes.
Hot Cross Babka Might Be an Unholy Union, But It’s Delicious
London cafe The Good Egg has combined the traditional Jewish cake with Easter hot cross buns.
We Asked Nigella Lawson for Her Christmas Dinner Game Plan
“Write a list of everything you plan to cook on Christmas Day. Then go away, drink a cup of tea, and strike out about half the dishes you’d planned.”
A History of Stargazy Pie, England's Strangest Christmas Dish
Stargazy pie is an odd-looking invention—a dish where fish gaze up at the sky from a buttery crust—but it's more, too. It's said to be born of famine.
Pick a combination of apple varieties for a balance of acid, sugar, and tannin in your pie. But remember that apples must be ripe for full flavour. If the seeds are darkening, the apple is mature.
Making Your Own Scotch Eggs Is Easier Than It Looks
You too can make the classic deep-fried egg snack.
Meet the Chef Turning Pie into a Work of Art
Pastry chef Calum Franklin’s decorative pie lids, intricate beef Wellington casings, and beautiful lattice work have earned him a cult following on social media.
American Grocery Chain Rips Off the Sausage Roll and Brits Are Outraged
“I dare you to walk into Greggs and ask for a 'Puff Dog.’”
Inside the Willy Wonka Baklava Factory of Turkey
Gaziantep, located in southeast Turkey at the crossroads of the Mediterranean and Mesopotamia, is the pistachio capital of the country. Coincidentally, Gaziantep is home to some of the world’s the best baklava.
Why Swedes Are Trying to Preserve a Pastry That Could Break Your Teeth
Skånsk Spettkaka is a Swedish egg-based pastry that looks like housing material and has been described to taste like a cross between styrofoam and straight sugar.
Theo Hagman Rogowski