All Blog Posts

Sliced apple pie with container of Instant ClearJel in the background

What exactly is Instant ClearJel, and why do bakers swear by it?

For better fruit pie fillings and more stable whipped cream, we turn to this beloved ingredient.

Apr 12, 2023
Muffin pan full of different liners

The baking trials: What's the best way to line cupcake pans?

From paper liners to silicone baking cups to nonstick spray, here are our results.

Apr 10, 2023
Printed sugar cookies on a piece of white parchment paper.

"Printed" sugar cookies are the colorful decorating technique you need to try

No icing needed.

Apr 6, 2023
Velvet Pound Cake baked in a loaf pan and sliced to show its fine-textured interior.

Believe it or not, you don't always have to preheat your oven

Starting with a cold oven can yield surprising (and delicious) results.

Apr 5, 2023
Chocolate Bundt cake that stuck to the pan and fell apart

April fools in the kitchen: our biggest baking mishaps of the year

At least we can laugh, right?

Apr 1, 2023
A matrix of chocolate chip cookies made with different kinds of fats

Butter? Oil? Shortening? Which fat makes the best chocolate chip cookies?

Find your favorite flavor and texture combination.

Mar 31, 2023
Doughnuts being fried in vegetable oil

How to reuse (and eventually discard) your frying oil

Hot doughnuts are fun. A vat of leftover oil isn’t.

Mar 30, 2023
Chocolate Stout Cake

Things bakers know: Bake your layer cakes in a sheet pan

For flatter cakes and customizable shapes, I always bake my layers this way.

Mar 27, 2023
Oatmeal sandwich bread proofing in loaf pan

Ask the Bread Coach: My dough isn’t rising — what now? 

The best solution is patience. But if you don’t have that, there are some other tricks.  

Mar 23, 2023
Different types of sugar next to each other

A guide to different types of sugars, how to use them, and when to substitute

It’s a sweet (and confusing) world out there, so we’re breaking it all down.

Mar 21, 2023
The baked scone loaf, cut open to show the streusel inside

How to turn scone mix into an irresistible scone loaf

Loaf cake meets scones, lives happily ever after.

Mar 20, 2023
Different colors of tortillas next to each other

How to make colorful, scroll-stopping tortillas

No food dyes here — we're going all natural.

Mar 16, 2023
Mile-High Meringue Pie with slice cut out

20 spring celebration bakes for Easter, Passover, Ramadan, and beyond

We’ve got a recipe, no matter what you’re celebrating this season.

Mar 15, 2023
A simple, single layer lemon cake that's frosted and topped with candied lemon slices

Beyond juice: all the ways you can bake with lemon 

From zest to emulsion (and everything in between).

Mar 13, 2023
Pepperoni Pizza in the Detroit-Style Pizza Pan

The pan for people who love crispy edges

Perfect for pizza … and so much more.

Mar 9, 2023
Irish Soda Bread

For the best Irish soda bread, you need Irish-style flour

This whole grain flour adds tender texture and depth of flavor to your bakes.

Mar 7, 2023
Pick-Your-Pan Pizza

One failproof dough, four stellar pizzas

There’s a pan pizza for every mood.

Mar 6, 2023
Small-Batch Cheesy Focaccia

A small solution to focaccia’s biggest problem

And bonus: There’s a genius cheesy crust.

Mar 2, 2023
Cream of tartar used to whip egg whites

What is cream of tartar? And do I really need it to whip egg whites?

Even a pinch is enough to make a drastic difference.

Feb 27, 2023
Dough buckets full of flour

What’s the best way to store flour?

Ensure your flour is always fresh with these best practices.

Feb 23, 2023
Whisk folding batter

Things bakers know: Why a whisk (not a spatula!) is the best tool for folding

Turns out, it’s better at incorporating beaten eggs without deflating them.

Feb 22, 2023
Baker flipping a batch of pancakes on an electric griddle

This griddle changed the way I make pancakes — and much more.

With consistent heat and a large surface, it’s improved my cooking and baking.

Feb 20, 2023
Mallorcas

Puerto Rican mallorcas are the sweet, fluffy buns you need to bake right now

These classic lard-based pastries have a history nearly as rich as their flavor.

Feb 16, 2023
Two loaves of baked bread on cooling rack

This is the only sourdough bread recipe you need

Pain de Campagne sounds complicated, but it couldn’t be simpler — or more forgiving.

Feb 15, 2023