How To

This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes! We swap the sponge for a simple chiffon cake, which is tender and moist but sufficiently sturdy. Instead of basing our filling on a high-moisture crème anglaise, we use a…

This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes! Stretching and rolling pieces of the dough into tight spirals, rather than rolling them into balls, organizes the gluten into sheets, so the rolls bake up with delicate layers. Get…