Can disposable baking pans be reused?
If you don't use both frozen pie crusts sold together in a pack, is it okay to refreeze the one that’s already been thawed?
Does it really matter if you switch and rotate your cookie sheets during baking?
When a dessert recipe calls for espresso powder, can you grind your own espresso or dark-roast coffee beans to a fine powder and use that?
Will substituting sunflower butter for peanut butter in recipes for cookies turn them green?
Can lard be substituted for butter in biscuits?
Leaveners add lift and lightness to lots of different foods. But they work in different ways.
If avoiding dairy, can you substitute coconut cream for heavy cream in chocolate ganache?
When there isn't time to make homemade frosting, how much canned frosting will it take to properly frost a cake?
Here are some test kitchen tips that work with just about any yeasted bread recipe.
Recipes for banana bread always call for very ripe or even brown bananas. Can one get away with a yellow or slightly green banana?
Improve your baking with these core cookie techniques.
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?
Can coconut oil be substituted for shortening in pie crust recipes that call for both shortening and butter?
You don't want your cake to slip out of the pan when it's cooling, do you?
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?
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.
What’s the difference between turbinado, Demerara, and Sugar in the Raw? Are they interchangeable?
I recently saw a bottle of agave nectar in the grocery store. Can I use it in place of honey in baking?
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?
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?