Baking for Beginners: An Introduction to Temperature
Why cold butter is best for flaky pies but room temperature is ideal for cookies, and other tips from a pro More »
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Joanne Chang is the chef/owner Boston’s Flour Bakery + Cafe. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. Her book, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe, was released this October.
Why cold butter is best for flaky pies but room temperature is ideal for cookies, and other tips from a pro More »
The maple syrup infuses the apples and the cake and makes the whole thing taste like a stack of applely pancakes More »
Unless you use salt instead of sugar, virtually no baked good is a failure. Lessons from the owner of Flour Bakery + Cafe. More »
Adapted from Joanne Chang's Flour More »
Flour Bakery + Cafe's recipe for a classic flaky pastry dough for pies, crostata, or quiche More »
In a new Food Channel series, the founder of Boston's Flour Bakery + Cafe sets out to prove that anyone can make chewy cookies, tender cakes, and flaky pie crusts More »
The chocolate chip cookie recipe that led to the birth of Flour Bakery + Cafe: a chewy, first-class riff on the traditional Toll House recipe More »
