Frances Crouter
Frances Crouter

Frances Crouter

Frances Crouter is a professionally trained baker, cold cereal enthusiast, and Senior Content Manager at Allrecipes, where she has developed recipes, edited how-to articles, and curated content. Her favorite things to bake are yeast-based goods, especially laminated doughs.

Education: Frances discovered her love of bread and baked goods as a child in Germany, where she attended first grade. Daily visits to the local bakery set her off on her gluten-lined path.  She earned a degree in Baking & Pastry Arts from The Culinary Institute of America's Hyde Park campus and a Bachelor of Arts in Archaeological Studies/Anthropology from Oberlin College.

Experience: Before joining Allrecipes as a copy editor in 2006, Frances baked professionally for 7 years in small independent bakeries, a hotel resort, and for one austral summer season at McMurdo Station, Antarctica working the overnight shift to bake bread and breakfast items for the researchers and support staff.

She is currently nurturing two sourdough starters. Quarantino was born in March 2020.

One of her favorite recipes from the site is for Mantwo. "It's not a dish I'd previously come across in any of my cookbooks, and it's a great example of how the internet helps us discover foods that are new to us. I make it with ground lamb and use homemade pasta."
Read about the difference between powdered and sheet gelatin, how to use both, and how to substitute one for the other.
What puts the puff into puff pastry? It's not yeast or any other leavening agent, so it must be magic. Okay, so it's not magic, it's chemistry. Read on to learn how to make an easy version of puff pastry in your own kitchen - no magic tricks necessary.