5 Tips for Baking in Cast Iron, According to a Pro at Lodge
Tips from The Kitchn
Preheat your cast iron skillet. Maybe.
Mar 1, 2022
The Last Thing You Should Do with Your Orange Peels Before You Throw Them in the Compost Bin
Tips from The Kitchn
Orange you glad you learned this trick?
Nov 10, 2021
The $25 Gadget That’ll Massively Improve All Your Cooking and Baking ProjectsTools
It'll also help cut back on the number of dishes you have to wash!
Oct 26, 2021
The 4 Basic Spatulas Every Home Cook Needs, According to a Pro BakerTools
Yes, you need more than one!
Aug 26, 2021
This 3-Ingredient “Cake Goop” Is the Secret to Perfect-Looking CakesSkills
Baker Jocelyn Delk Adams of Grandbaby Cakes let everyone in on her secret to getting a picture-perfect, pristine cake that retains its shape.
Jun 18, 2021
Here’s How to Get Crinkly Chocolate Chip Cookies (Without All That Pan-Banging)Skills
Get that same texture from *any* cookie recipe without the clatter or rigorous cookie manipulation.
Jul 15, 2020
How to Freeze Cake Slices, According to a Pastry Pro Skills
So you can bake a cake and eat it all too.
May 15, 2020
6 Food-Stylist Tips to Make a More Beautiful Cake
Pretty Delicious
From trimming the layers to crumb-coating, here's how to create picture-perfect cakes.
Apr 1, 2020
What’s the Best Substitute for Baking Soda?Skills
Answer: The solution is already in your pantry.
Mar 19, 2020
Alton’s “Ooey” Brownie Trick: Bake Them *Twice*Skills
Somewhere between hitting pause and baking twice!
Feb 20, 2020
This $4 Ingredient Is the Secret to the Very Best Chocolate Desserts
Taste Makers
You need this in your pantry.
Feb 10, 2020
The Deepest, Darkest, Fudgiest Brownies Are Also the Easiest
Kitchn Love Letters
They're my favorite cure for dark, cold weather.
Feb 6, 2020
Want to Make a Better Quick Bread? Try Using Muffin BatterSkills
Goodbye banana bread, hello sour cherry chocolate chunk bread!
Sep 23, 2019
The One Thing Alton Brown Does to Make Perfect MuffinsNews
This is so smart.
Jun 13, 2019
What to Do When You’re Baking and Out of EggsSkills
No, you don't have to run out to the store.
Apr 3, 2017
5 Tips About Baking with Chocolate from Alice MedrichSkills
I happily fall into the subset of individuals who believe that it’s not dessert unless there’s chocolate involved. So I most definitely bow down to chocolate queen, Alice Medrich. The author of countless cookbooks, she has been dubbed the “First Lady of Chocolate,” and, when it comes to baking with the sweet ingredient, there’s no better person to learn from. Alice has more tips and tricks than we can count, but these are five of our very favorites.
Feb 18, 2017
5 Tips for Even Better BrowniesSkills
There is no denying the pleasure of brownies. Whether you like them fudgy, chewy, or cakey, or whether your prefer an edge piece or a square cut from the center of the pan, this chocolatey treat induces leg-twisting, toe-curling, silly grin delight. But what if we told you that you could make your favorite brownies better and easier? Here are the very best tips and tricks from the Kitchn editors. Eating brownies is fun; cleaning up after them isn’t. The solution?
Feb 17, 2017
5 Important Tips for the Paleo BakerPlan & Prep
Despite the restrictions that come with a Paleo diet, you can still enjoy baked goods. The key to cooking up successful sweets is knowing how to make the right ingredients work for you. Here are five important tips all Paleo bakers need to know. Dairy is a bit of a gray area when it comes to the Paleo diet, but if dairy is a part of your Paleo diet, go with full-fat items, like cream, whole milk, and butter (preferably grass-fed) in your baking.
Dec 17, 2016
Baking with Coconut Oil: What You Should KnowSkills
If coconut oil has a regular place in your pantry, you may already know what a treat it can be to bake with. While it’s a staple in vegan desserts, you certainly don’t have to follow a special diet to work this fragrant oil into your cakes, cookies, and muffins. Coconut oil is a versatile baking staple; here’s what you should know about making it work for you.
Dec 16, 2016
A Guide to Using Extracts and Oils in Your Holiday BakingPlan & Prep
That well-loved vanilla extract is really only the beginning when it comes to using flavors to enhance your baking. You can infuse almond, peppermint, and even coffee into your cookies and cakes with the help of extracts and oils. Here’s what you need to know to get started. You’re probably more familiar with extracts, like vanilla, which are made by extracting the flavor of an ingredient into a liquid base, which is usually alcohol.
Dec 15, 2016
5 Important Tips for the Vegan BakerPeople
The two big keys to delicious vegan baked goods are successful dairy and egg swap-ins. Once you’ve got a plan for those, the possibilities are nearly endless when it comes to the delicious vegan treats you can churn out. Here are five important tips and tricks to keep in mind for vegan baked goods. There are a handful of ingredients out there that can replace eggs in baked goods, from ground flax seeds mixed with water to a mashed-up banana.
Dec 15, 2016
5 Important Tips for the Gluten-Free BakerPeople
Gluten-free baked goods can be as crave-worthy as their gluten-containing counterparts — you just have to know some of the more important rules when it comes to baking in this style. Familiarize yourself with these tips and tricks, then grab a recipe you trust and head to the kitchen to whip up some treats you can be proud of. There are loads of gluten-free flour mixes available at the grocery store these days, giving many an easy path into gluten-free baking.
Dec 14, 2016
3 Signs a Cookie Recipe Is Freezer-FriendlySkills
Whether you’re trying to get a head start on holiday baking, or you find yourself with extra cookie dough or a bunch of baked cookies, the freezer just might prove the ideal spot to stash them. Here are three clear signs your cookie recipe is freezer-friendly. In general, cookie recipes — like shortbread, sugar cookies, drop cookies, and icebox cookies — that include a lot of butter make for a dough that freezes, and eventually bakes up, quite well.
Dec 14, 2016
Our 10 Most Helpful Cookie TipsSkills
One thing is certain when it comes to the holiday season: This time of year would not be complete without ample batches of freshly baked cookies coming out of the oven. Whether you’re assembling the cookie plate for a holiday party, mailing a sweet gift, or baking up a batch just because, these are our 10 most helpful cookie tips to keep by your side. Patience pays off, so hold off on baking chocolate chip cookies immediately after stirring the dough together.
Dec 14, 2016
Marshmallow Fluff Makes the Easiest Buttercream FrostingRecipes
Easy, forgiving, and oh-so fluffy.
Dec 7, 2016
The Best Icing for Decorating Cookies: Candy MeltsSkills
You can leave the powdered sugar, flavored extracts, milk, and food coloring where they are. There’s a much easier way to decorate your holiday cookies, and it only requires a single ingredient that comes in a rainbow of colors as diverse as a box of crayons. Use colored candy melts instead of royal or basic sugar icing for decorating cookies this holiday season.
Dec 6, 2016
7 Ways to Upgrade Store-Bought Pumpkin PiePlan & Prep
So, you bought your pumpkin pie instead of making one this year — that’s totally okay. What’s more important is what you do with it on the big day. Go beyond the standard whipped cream for a fast-and-fancy upgrade that really brings that wow-factor to your pumpkin pie. Piled high with ultra-fluffy, sweet meringue, this is the upgrade that gives your store-bought pie instant pizzazz.
Nov 13, 2016
5 Spice Blends to Use in Place of Pumpkin Pie SpicePlan & Prep
Now that we’ve made it to November, perhaps you’re growing weary of pumpkin spice, well, everything. Not to worry, though, because there are a handful of spice blends out there that just might rival that classic combination of cinnamon, ginger, nutmeg, and clove. They may seem unconventional in your pumpkin pie or muffins, but give one a try and I guarantee that your taste buds will delight in the vast world of flavors beyond pumpkin pie spice.
Nov 12, 2016
5 Pin-Worthy Pie-Decorating TipsPlan & Prep
Making pies pretty is a fun and doable project that’s perfect for the holidays. It’s easy to find many charming and inviting pies on Pinterest, but if you take a good look, you’ll notice almost all are shot before the pie is baked. Here are five tips to ensure that your baked pies are as lovely to look at as they are to eat. Pie decoration is often done with extra pie dough that is cut, shaped, braided, twisted, and cross-hatched and placed attractively on top of the pie crust.
Nov 11, 2016
A Great Vegan Pumpkin Pie: Everything You Need to Make OneSkills
Every host has at least one diner coming to Thanksgiving with a dietary restriction. While the main event isn’t vegan (although, if you need one, try this root vegetable pot pie), most of the other dishes on the table are easily adapted to be enjoyed by both vegans and non-vegans alike. But what about the pumpkin pie? Pie crust is easily made vegan with a switch of butter to vegetable shortening or even oil.
Nov 10, 2016
3 Signs Your Pumpkin Pie Is Ready to Come Out of the OvenPlan & Prep
Pumpkin pie, a member of the custard pie family, is sometimes challenging to bake correctly. No, I don’t mean getting the perfect pie crust or the right spices — although those things certainly don’t hurt — I mean that custard pies are most often under- or over-baked. Pumpkin in particular is hard to read because of its dark filling. We tend to avoid poking and prodding pumpkin pie so that we can have a picture-perfect one.
Nov 9, 2016
The One Step You Shouldn’t Skip Before Frosting a CakeSkills
If you’re anything like me, baking and assembling a frosted cake is one of the truest tests of my patience. You see, I am not a patient person, and as soon as I take my cake layers out of the oven, I want to frost them immediately. I am overly eager to see the final results and cut myself a thick slice — and can you blame me? — but it’s important to stick those layers in the refrigerator for a bit before frosting. Here’s why.
May 18, 2016
Why Do Some Baking Recipes Call for Scalded Milk?Skills
Every once in a while, you may come across a recipe that calls for scalding the milk. This process involves heating the milk until just before it comes to a boil, when bubbles appear around the edge of the pan and an instant-read thermometer reads between 180°F and 185°F. The milk is then cooled for about five to 10 minutes to bring it to room temperature. It all seems pretty fussy — so is it really necessary? The truth is that yes, it is.
May 18, 2016