Making Muffins and Quick Breads Without Eggs

Published November 1, 2014.

Is there an egg replacement that works in muffins and quick bread recipes?

Preventing Soggy Pie Crusts with "Crust Dust"

Published November 1, 2014.

Sprinkling a layer of flour and sugar in a pie shell before adding the filling is a popular technique that promises to prevent soggy crusts. Does it work?

Making a Pain d'Epi from Baguette Dough

Published November 1, 2014.

As an alternative to the classic long, skinny shape of traditional baguette recipes, you may want to try an epi, or pain d’epi, a technique to produce a loaf that resembles a stalk of wheat.

Science: The Key to Crinkly Cookies

Published November 1, 2014.

We explain the science behind getting perfectly crinkly, cracked exteriors on our Chocolate Crinkle Cookies.

Tart Unmolding Made Easy

Published November 1, 2014.

This tip makes unmolding a tart a piece of cake.

Using a Flouring Station to Shape Bread

Published November 1, 2014.

A flouring station offers excellent control when shaping loaves of bread because it reduces your chances of overflouring the dough. Here's how to make one.

Why Some Bread Doughs are Folded

Published September 1, 2014.

Sometimes bread recipes call for folding the dough while others don't. Why is that?

Giving Bundt Cakes a Crackly, Sugary Crust

Published July 1, 2014.

We wanted a sugary coating that would stick to the cake rather than fuse the cake to the pan.

White Rice Flour for Gluten-Free Baking

Published May 1, 2014.

The America’s Test Kitchen Gluten-Free Flour Blend requires five ingredients, one of which is white rice flour. Here's why.

The Impact of Too-Hot Water on Yeast

Published March 1, 2014.

There's a real risk of using water that’s above 120 degrees in yeasted doughs—no matter what manufacturer instructions say.

Should You Use Hot or Cold Water for Water Baths?

Published March 1, 2014.

When making custard recipes, does it matter if the water bath is hot or cold when it goes into the oven?

Avoiding Soufflé Meltdowns

Published January 1, 2014.

We developed a new approach for keeping soufflé spillovers at bay during cooking, eliminating the need for a parchment collar.

Should You Top Fruit Pie Fillings with Butter?

Published January 1, 2014.

Why do double-crust fruit pie recipes call for dotting the top of the filling with butter?

New Pyrex Pie-Baking Protocol

Published November 1, 2013.

Here's our updated approach to baking pies in Pyrex pie plates stacked on metal baking sheets.

Perfectly Round Cookies

Published November 1, 2013.

Here's how to get an evenly rolled log of dough for slice-and-bake cookies.

What is Pearl Sugar?

Published November 1, 2013.

Some sweet bread recipes call for Swedish pearl sugar. What is it?

Helping Chocolate Keep Its Temper

Published November 1, 2013.

Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.

Refreezing Thawed Puff Pastry Dough

Published November 1, 2013.

When you can't use an entire box of store-bought puff pastry, is it OK to refreeze dough that’s already been thawed?

Preventing Purple Walnut Bread

Published September 1, 2013.

Why do walnut breads sometimes turn purple? Can anything be done to prevent this?

Building a “No-Weave” Lattice Top for a Pie

Published September 1, 2013.

Looking for an easier way to create a lattice-topped pie? Here's how.

What is Brownulated Sugar?

Published July 1, 2013.

How does Domino's Brownulated sugar compare with regular brown sugar?

The Importance of Tube Pans

Published July 1, 2013.

Why do recipes for angel food cake and chiffon cake always call for a tube pan?

A Closer Look at Gluten

Published July 1, 2013.

See and feel gluten with this simple kitchen experiment.

Converting Cake Batter to Cupcakes or Muffins

Published May 1, 2013.

Can you make cupcakes/muffins with your favorite cake batter?

Don't be Afraid to Rotate Cakes

Published March 1, 2013.

Does rotating a delicate, airy cake during baking cause it to collapse?

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