Ticking a couple of boxes on Studio 512: learning some French, making a dough that can be used for lots of goodies … and, of course, then eating them! Jennifer Bartos of Make It Sweet stopped by to ...

Choux pastry is a pillar of the pastry world. Made out of a few pantry staples, this humble dough is the foundation of many sensational desserts. While you’ve surely seen it adorning bakery pastry ...

Do you have special recipes and food traditions for Hannukah, Christmas and other holiday celebrations? Share your best holiday food stories with Kitchen Window and the NPR Community here. Just in ...

Most of the old standby recipes in the hors d`oeuvre and appetizer categories are loaded with calories, cholesterol, fat and sodium. Pates are among the worst offenders because most recipes call for ...

To an uninitiated cook, the prospect of making a pate can be daunting. Patemaking seems long and complicated, something only done in professional kitchens by trained French chefs in faroff French farm ...

YOU don't have to shell out for pricey store-bought pate - it's only liver, after all. Try making it yourself. STEP 1: Clean livers using a small, sharp knife to remove any white sinew. Place the ...

STEP 1: Clean livers using a small, sharp knife to remove any white sinew. Place the trimmed livers in a colander, rinse gently under cold water and then drain. Pat dry with paper towel. STEP 2. Heat ...