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If you’re ready to elevate your French pastry skills, try this tarte Tatin. Bridget Lancaster shows Julia Collin Davison how she makes a foolproof apple tarte Tatin, using a well-hydrated dough, uniformly sized apple slices, and an amber-colored caramel that drenches every part of the skillet. This dessert is perfect for fall and would even…

Join Lan Lam and Dan Souza as they make their at-home version of Neapolitan pizza. Lan introduces a technique called tangzhong, which allows well-hydrated dough to bake longer in a conventional oven. The two show you how to shape, stretch, and add toppings (traditional Neapolitan and Dan’s favorites) to the dough. Plus, they offer insights…