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Patently Easy Food Processor Cooking

Food Processor Cooking

The Egg Conundrum and Chocolate Mousse Torte

Greg Patent the baking wizard egg conundrum

Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.

Bakewell Slice from Australia

Greg Patent The Baking Wizard Bakewell Slie Serving

Greg Patent shows you how to bake a classic Australian almond and jam pastry, Bakewell Slice.

Christmas Apple Loaf

Greg Patent Sliced Apple Loaf The Baking Wizard

This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for the holidays to eat/serve just about anytime—at breakfast, brunch, as [...]

Making Sense of Pie Pan Sizes

Can you identify the most common pie pan called for in recipes in the above picture? I had a chat recently with Kate McDermott, author of the highly celebrated and best-selling cookbook, “Art of the Pie,” about the bewildering variation in pie pans or pie plates. Kate said “Why don’t you write a blog about [...]

Chocolate Pecan Pie for Thanksgiving (or Anytime!)

Prebaking a pastry shell is insurance against a soggy crust in the finished pie. Just follow the recipe and you’ll get a great result.

Video Gallery

The Great Plum Torte Story

This classic plum torte recipe, the most requested New York Times recipe, is superb. It’s everything a European fruit torte should be: Tender, buttery, sweet, and packed with fruit.

Please Vote!

Please vote for this recipe I created to raise $5,000 for the Missoula Food Bank, an organization that provides nutritious food and feeds people who can’t afford it. What you see in the photo is a No-Bake Avocado Lime Cheesecake with Oatmeal Brittle Crust and Gingered Blueberry Sauce. I’ll post the recipe soon after the [...]