Nina Friend is a New York-based writer who covers food, drink, travel, lifestyle, and sports. Nina’s work has appeared in Vogue, Air Mail, Bon Appétit, Cherry Bombe, Food & Wine, The BBC, and NBC ...

Brioche may be the perfect bread for spring. It’s light and airy -- and beautiful, with fat fluted edges and a jaunty knob atop a crust that’s shiny golden brown. A basket of mini-brioches is ...

Makes 1 loaf: 10 to 12 servings. Brioche is one of the softest and richest breads in the yeast category — it almost melts in your mouth. The secret? It’s loaded with eggs and butter, making the dough ...

Fit mixer with paddle attachment. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy crumbly lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs 1 ...

Brioche may be the perfect bread for spring. It’s light and airy -- and beautiful, with fat fluted edges and a jaunty knob atop a crust that’s shiny golden brown. A basket of mini-brioches is ...

As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin in Baltimore would begin with a list of doughs to prepare for the next morning. I would start with ciabatta, a wet, ...

Said to have hailed from the Normandy region of France, brioche is a decadent bread with a dynamic roster of uses. Cinnamon rolls, pain suisse, pain aux raisin, bostock, galette des rois, and a ...

Prepare to bake a showstopping centerpiece for your holiday table with our Round Chocolate Brioche recipe, a rich, buttery bread studded with delicious chocolate. This impressive loaf is a wonderful ...

1 batch of brioche dough (recipe here) All-purpose flour for dusting 2 (3/4 pound each) smoked sausages, such as wide smoked kielbasa; see cook’s notes Egg wash: 1 egg beaten with 1 egg yolk 1 ...

Keep your tin cleverly stocked with some prepared sweet loaves to lighten up your day Rachel Allen's dark sticky gingerbread. Photo: Tony Gavin And when it comes to spiced sweet loaves, it’s hard to ...

Once you make your doughnuts with brioche dough, Yewande Komolafe writes, you may never go back. By Yewande Komolafe As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin ...