In fact, our Test Kitchen just discovered a new, two-ingredient twist on Pillsbury cinnamon roll dough that’s as simple as it ...

One of the best uses for leftover bacon grease is pie crust. Water-containing fats like bacon grease and butter produce steam ...

This timeless bacon, Gruyère, and leek quiche makes for ... How do I keep the bottom of the quiche from getting soggy? A flaky, buttery crust is the marker of a perfect quiche — but a soggy ...

When the dough begins to stick together ... Cook gently for about eight minutes, or until soft. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any ...

Brush potato crust evenly with remaining 1 tablespoon bacon drippings and sprinkle evenly with 1/2 teaspoon salt. Bake the potato crust until edges are golden brown and slightly crisp and center ...

Crimp edges of dough with fingers to form a rim. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan cheese.

A filo parcel filled with chicken breast pieces, smoked bacon lardons ... a food mixer with a dough hook attachment and a spice grinder. For the dough, combine the turmeric, flour and salt ...

Once you’ve crumbled the butter, add the good stuff (cheese, bacon, onions) and stir to make sure everything is coated in flour. Then, slowly add the half and half until the dough comes together.

Now, most viral versions call for wrapping the dough around a strip of raw bacon, but here’s the problem: the bacon doesn’t always cook through before the dough finishes baking. Our fix?