Every time I travel home to Cape Cod, visiting my favorite bakery, Pie in the Sky, is at the top of my list. Tucked in the ...

So what about foolproof popovers? At Buckhead’s King + Duke, the bread service includes White Cheddar Popovers with the kitchen turning out as many as 600 popovers an evening.If anyone has ...

These high-rise popovers are a great Sunday breakfast dish. From Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is author of "The Simple Art of Perfect Baking" and ...

A few readers have written to ask about making popovers. Some people have trouble removing them from the pan; others wish they would rise higher.Popovers may look like muffins (they can be baked ...

Return popover pan to oven (keep pan on baking sheet) and bake 25 minutes. Without opening door, reduce heat to 325 degrees and bake an additional 14 to 18 minutes until popovers are golden brown.

Popovers are one of those quick breads that take almost no time to make and are just about foolproof. Except when I have made them. They either didn’t "pop," were too doughy inside, collapsed ...

Place 1/2 teaspoon clarified butter in each popover tin. Loosely cover pan with aluminum foil, place pan on a baking sheet and preheat pan for at least 15 minutes. Transfer batter into a container ...

The bright, fruity flavors of blueberry and lemon shine in these popovers, and you can even make them in a muffin pan if you don't have a popover pan.

Preheat oven to 450*F. In a large bowl, add the milk, eggs, and 1 tbsp melted unsalted butter with a whisk until combined. Add the flour, salt, zest and juice, whisking until slightly frothy.