Hey you. Yeah, you. In the baking aisle with a premade graham cracker pie crust in your arms. Stop! Put down the pie crust. Did you know it's easy to make a homemade graham cracker crust? It's seriously the most simple pie crust around — if you have a food processor. All you have to do is pulse the crackers with butter and sugar until the mixture is fine and moist. Then you press into a pie Read more

Dale Talde plans to open a Bodega pop-up inspired by his winning eatery on Top Chef All-Stars' restaurant wars. — Eater NY How to make conversation hearts-infused vodka. — StylishHome Are restaurant soft openings a thing of the past? — Grub Street SF A new chili pepper has been bred for making bigger jalapeño poppers. — Huffington Post Food Exclusive recipes from the sous chefs behind Read more

Whether you're spearheading the entire feast or just bringing dessert, one thing's for sure: You don't want to fudge up everyone's last bite, the pie. You skip the store-bought stuff in an attempt to make your own from scratch, but the dough won't stop breaking apart when you try to roll it out. What should you do? If the pastry is crumbly and difficult to roll, then the crust is most likely too Read more

When making pie dough, it's very important to use really cold butter. This will ensure that the crust is rich, flaky, and buttery. Most recipes remind you that the butter should be cold, but whenever I'm baking a pie, the first thing I do, before measuring anything, is cut the butter into 1/4-inch cubes. I put the cubes in a small dish and place it in the freezer. Then, I start making the dough. Read more

Years ago I was one of those people who thought making pie dough from scratch was difficult, a waste of time, and downright ridiculous. If the grocery store conveniently sold premade pie crusts, why on earth would I make one? Then I realized the reason I used store bought pie dough was because I was horribly afraid of being a pie-dough failure. In matters that apply to the kitchen, instead of Read more