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?
We add spent vanilla beans to white sugar in order to make vanilla sugar. Does this work with brown sugar?
Can applesauce be substituted for oil in box-mix brownies?
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.
They may look fancy, but delicate strips of chocolate curls are quite simple to make.
Is it better to freeze a loaf of bread sliced or whole? Does sliced translate to more freezer damage?
Is there a viable substitution for brown sugar?
This simple—and tidy—technique works every time.
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.
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).
Why do some cookies make burn on the bottom and look undercooked on the top?
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?
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?
Pie recipes call for egg washes of all sorts. Does it matter what I brush my pie crust with?
Do you really need a food processor to make pie dough?
What’s the difference between bittersweet and semisweet chocolate?
We love the crunch that panko crumbs give fried food and wondered if we could make our own version at home.