The Baking Wizard

4/20/14: This week on "The Food Guys:" Jon and Greg suggest simple recipes for baba ghanoush and moussaka, which are only two recipes among thousands that…

The souffle has inspired fear in the hearts of American cooks for decades. But the fluffy French dish is the victim of a bad rap, says baker Greg Patent — and he has a recipe to remedy it.

4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the…

Food Guys Greg Patent and Jon Jackson explore candy-making, caramelization, and the chemistry of cooking with sugar. But let's cut to the chase. To make…

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three…

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main…

December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast:…

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with…

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho. Along with beef broth and…