Stella parks

Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the TKTK editor at Serious Eats from TKTK to TKTK.

Honey roasted peanut butter cookies -Stella Parks people magazine

Stella Parks' brownie recipe is thick, fudgy, and decadent thanks to brown butter and espresso powder. The brownies have a beautiful glossy, shiny top that flakes when sliced.

This recipe for coconut cream pie makes for the perfect complement to late-summer barbecues—or, as author Stella Parks suggests, a cup of hot coffee. Parks, senior editor at Serious Eats, presents…

Elevate your pie game with this tangy and buttery sourdough pie crust that makes good use of your sourdough starter discard. This recipe makes enough dough for those extra pie crust decorations or some tasty pie crust cookies. You can also freeze any leftovers for up to 4 to 6 months, so you’re always ready for your next pie.

Garlicky and cheesy buttermilk drop biscuits that go with any meal. The best part? The dry mix can be prepared far in advance.

Learn how to elevate your baking by transforming one of the most fundamental ingredients in baking: toast your sugar! We'll teach you the tips and tricks you need to know to be successful in your toasting endeavors.

When not baking away for work at Serious Eats, our resident Pastry Wizard still needs to eat. Here are the recipes she loves to make most at home.

If you don’t have crème de cacao, use neutral vodka or add a complementary note of flavor with bourbon, triple sec, crème de menthe or another liqueur. Omitting the alcohol altogether will cause the ice cream to freeze more quickly, so it won’t churn up to its full potential. Aside from being more dense, it also will be harder to scoop. From the story: Stella Parks' award-winning cookbook 'BraveTart' is as classic as its desserts