COOKING

Sweet Smarts

Bon Appetit writer and cookbook author Dorie Greenspan shares the secrets of baking like a pro.

ADULTS ONLY Rectangles of shortbread are flavored with espresso and studded with intense bittersweet chocolate. (Photo / Jim Scherer; Styling by Sheryl Julian and Julie Riven)

By Sheryl Julian and Julie Riven

January 14, 2007

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If you regularly flip through Bon Appetit , you've probably baked something from Dorie Greenspan, who is a special correspondent for the magazine. The effervescent Greenspan came to Boston University recently to give a baking demonstration and offer lots of advice: "I'm on a campaign to get people to bake crusts longer. A pale crust has no flavor." And: "Play ... (Full article: 1095 words)