Fruit cobblers are a quintessential Southern dessert, and we bake two versions. These recipes came from my mother, who learned them from my grandmother.
Chemist Leigh Krietsch Boerner explains why pizza stones produce such scrumptious crusts.
Forget squishy, industrial loaves, margarine and sugar free jam. In our house, bread, butter and jam are the real deal with sugar and fat.
Grandpa Orr would rather chew on the end of his leftover cigar than eat cake, but he did love a simple piece of pie - that's what we made him for his birthday.
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.
A baked dessert is a wonderful way to show off the season’s bounty of fruit. A juicy cobbler, slump, or grunt is the perfect foil for fresh berries and peaches.