Popovers

These “perfectly popped popovers” (Chris Kimball’s term) are light and airy on the inside, crispy on the outside, and rich with eggy flavor.

Lemon and Caraway Butter Cake

Claire Ptak made us this elegantly simple cake when we paid her a visit at Violet Cakes, her bakery-café in London. She explained that it is an old-fashioned British teacake known, rather plainly, as “seed cake” and that she first encountered it after

Maple-Glazed Hermits with Cranberries

Hermits are quintessential New England cookies, and there are many variations. Some are heavy with molasses while others, like ours, are richly spiced. But all hermits are moist and chewy. They're often baked as bar cookies, but we liked ours shaped i

Popovers with Beef in Cream Sauce

Jessica Costantini of Toronto, Ohio, has fond memories of her maternal grandmother’s Christmas popovers. She still recalls the aroma of them baking in the blackened, well-worn muffin tins that her grandmother used. “They were crisp on the outside and

Great British Baking in the Cotswolds and London

From storybook fields to Great Britain’s oldest baking school, join us for an immersive culinary tour.

By Francesca FureyJune 18, 2025

The Problem with All-Purpose White Flour

London baker Claire Ptak’s caramel-topped spice cake inspired us to try more rye flour in our baking.

By Christopher KimballAugust 7, 2023

Updating England’s Berries-and-Cream Classic

Raspberries used two ways intensify the fruity flavors in our Eton mess

By Albert StummApril 2, 2018