Milk Tea Glaze
Photo by Joseph De Leo, Food Styling by Lillian Chou
This makes enough milk tea glaze for one full recipe of gem cakes; you can halve the recipe if you’d like an assortment of flavors.
Fluffier, fresher, and fancier than anything from a tub or can.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.