Here are some test kitchen tips that work with just about any yeasted bread recipe.
Improve your baking with these core cookie techniques.
Recipes for banana bread always call for very ripe or even brown bananas. Can one get away with a yellow or slightly green banana?
Many bread recipes call for heating the milk (or another liquid) before combining it with the yeast. Is this step optional?
Is “almond flour” just ground-up almonds? Can it be used in place of flour in cakes?
You don't want your cake to slip out of the pan when it's cooling, do you?
Can coconut oil be substituted for shortening in pie crust recipes that call for both shortening and butter?
Can applesauce be substituted for oil in box-mix brownies?
We add spent vanilla beans to white sugar in order to make vanilla sugar. Does this work with brown sugar?
What’s the difference between turbinado, Demerara, and Sugar in the Raw? Are they interchangeable?
All chocolate starts with the cacao bean. From there, different processing, flavorings, ingredients, and percentages of cocoa solids and cocoa butter can produce chocolate of all sorts. Here’s a sampler.
Recently I was making brownies and the recipe called for unsweetened chocolate. The only chocolate I had was dark "eating" chocolate. How can I substitute dark chocolate for unsweetened?
I recently saw a bottle of agave nectar in the grocery store. Can I use it in place of honey in baking?
Everything you ever wanted to know about pie crust—and more.
Is it better to freeze a loaf of bread sliced or whole? Does sliced translate to more freezer damage?
They may look fancy, but delicate strips of chocolate curls are quite simple to make.
Is there a viable substitution for brown sugar?
While making cookies is not difficult, there are a few pesky problems that can arise. Here are some of the most common ones we've encountered (and some easy solutions).
There are hundreds of great ways to decorate holiday cookies—that's the fun part! Luckily, most of them are based on just a few simple decorating techniques. They aren't hard, but they do require a little patience and, sometimes, a steady hand.
This simple—and tidy—technique works every time.
Why do some cookies make burn on the bottom and look undercooked on the top?
When a recipe calls for just a cup or so of buttermilk, many cooks resist buying a whole quart. Can powdered buttermilk, which is shelf-stable, pinch hit for the liquid version?
What’s the best way to store chewy cookies so they don’t dry out?
Cake recipes call for different pan preparations (greasing, flouring, papering). Which is best?