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Six-time world pizza champion Bruno DiFabio attempts to make it into the Guinness World Records book by officially becoming the fastest pizza-maker in the world while the TODAY staff tries to keep up. (TODAY)
Chef Thomas Keller demonstrates how to make a simple pâte à choux pastry dough, which can be used to make everything from sweet éclairs, cream puffs, and crullers to savory cheesy gougères. (TODAY)
Creating flaky, delicate layers of pastry doesn't have to be a complicated process. Greek cooking guru Diane Kochilas shares secrets for mastering phyllo in your own home. (TODAY)
Don't be afraid of the dough! Christopher Kimball, host of "America's Test Kitchen," explains why vodka is the key to making a heavenly pie dough.