Take a look around any kitchen and you'll likely find a roll of parchment paper lying around - a must-have for bakers and ...

Tip the dough out on to a floured worktop and lightly roll it into a rough, scraggy ball. Wrap it in baking parchment and rest it in a fridge for 15 minutes. Once rested, on a floured surface ...

Now, the interdisciplinary research team will apply its groundbreaking technique to a relatively understudied form of parchment known as manor court rolls. Before paper, there was parchment.

Divide dough in half; place 1 piece on prepared parchment. Roll out to 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment-sides up ...

Using the baking parchment, roll up the meringue (the line you scored earlier will help you to roll it up tightly). Wrap the parchment around the roll, place it seam-side down on a serving platter ...