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Peaches: ripening and removing the stone
The preparation of the peach begins from the state of the fruit. Slitting around the pit is a guide, but not every fruit divides equally easily.
Published22 Oct 2026
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Pears: checking ripeness near the stem
In the mature pear, the part next to the stem slightly lends itself to pressure. Color alone is not a universal criterion for all varieties.
Published22 Oct 2026
Food
Peas: when the peas are used and when the pod
Ordinary fresh peas are usually removed from the pod. In some types, the pod itself is eaten.
Published22 Oct 2026
Food
Pectin: why the fruit gel requires an accurate recipe
Different pectins have different working conditions. Composition, quantities and consistency are important for the result and are not replaced by the general promise of thickening.
Published22 Oct 2026
Food
Pide: an elongated shape with an open centre
This pide uses yeast dough, sweet potato, feta and a tahini-based sauce. The sides fold around the filling while the centre remains open.
Published22 Oct 2026
Food
Pierogi: boiling and browning are separate stages
King Arthur’s pierogi are dough pockets with a potato-and-cheese filling. After boiling, the drained pockets can be browned in a pan with butter and onion.
Published22 Oct 2026
Food
Pitta with a pocket: why strong direct heat is important
King Arthur’s Golden Pita Bread uses the direct heat of a preheated stone or steel to encourage puffing.
Published22 Oct 2026
Food
Place to rise: warm does not mean hot
The surrounding temperature affects yeast activity and rising time.
Published22 Oct 2026
Food
Popovers: high baking from a simple liquid mixture
Popovers are tall, light bakes with a crisp exterior and soft, egg-rich interior.
Published22 Oct 2026
Food
Potato gnocchi: soft dough rather than ordinary pasta
This potato gnocchi recipe combines cooked potatoes with flour, yolks and cheese. Mixing continues only until the ingredients come together.
Published22 Oct 2026
Food
Potatoes: what to check before baking
For a good baked potato, start with a healthy tuber and clean it well. The size and specific oven affect the readiness.
Published22 Oct 2026
Food
Pound cake: the name comes from proportion, but recipes vary
Pound cake takes its name from a traditional formula with equal quantities of butter, sugar, flour and eggs.
Published22 Oct 2026