Recently, I’ve been going on walks with a small apple pie tucked in my anorak pocket. In some of the wilder corners of the English countryside, and usually in a tempestuous mood, I’ve scaled boulders ...

It's common knowledge that, when it comes to types of pie crusts, hot-water holds up best -- but what's not as common ...

Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak, pays homage to the savory delights of his ...

I’ve become slightly obsessed with trying bread and pastry recipes that call for making the dough with a hot liquid. The Japanese make milk bread using hot milk, a technique that produces a lofty, ...

Just-boiled water has long played a role in making pie crusts, milk breads and more shine, across cultures and cuisines. But how does it work? By Rachel Wharton If there’s a quintessential dish from ...