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Published January 1, 2014.
Why do double-crust fruit pie recipes call for dotting
the top of the filling with butter?
We developed a new approach for keeping soufflé spillovers at bay during cooking, eliminating the need for a parchment collar.
Published November 1, 2013.
Some sweet bread recipes call for Swedish pearl sugar. What is it?
Here's our updated approach to baking pies in Pyrex pie plates stacked on metal baking sheets.
Here's how to get an evenly rolled log of dough for slice-and-bake cookies.
When you can't use an entire box of store-bought puff pastry, is it OK to refreeze dough that’s already been thawed?
Traditional tempering techniques can be fussy and time-consuming, so we developed a far easier approach.
Published September 1, 2013.
Why do walnut breads sometimes turn purple? Can anything be done to prevent this?
Looking for an easier way to create a lattice-topped pie? Here's how.
Published July 1, 2013.
Why do recipes for angel food cake and chiffon cake always call for a tube pan?
See and feel gluten with this simple kitchen experiment.
How does Domino's Brownulated sugar compare with regular brown sugar?
Published May 1, 2013.
Can you make cupcakes/muffins with your favorite cake batter?
Published March 1, 2013.
Are there any uses for spent vanilla pods?
Some of our recipes call for Sure-Jell low-sugar pectin. Will other brands work?
Making a crumb crust is a cinch compared with working with pie pastry, but unless you pack the crust properly, you risk crumbling edges during baking and slicing.
Can any cookie type be substituted for graham crackers in crumb crusts for pies?
Does rotating a delicate, airy cake during baking cause it to collapse?
Published January 1, 2013.
A little bit of whisking is all you need to prevent grainy pudding.
Our recipes list 1 cup of flour as weighing 5 ounces, but different sources may list a cup of flour as weighing slightly more or less. What causes this discrepancy?
Is there a way to store meringues in a humid environment without ruining their crisp texture?
Ghee, typically used in Indian cooking, may also be used as a slightly richer, more buttery substitute in any recipe that calls for clarified butter.
Published November 1, 2012.
Save precious time by refrigerating this time-consuming pastry dough—it'll keep for a couple of days with no ill effects.
Published September 1, 2012.
Want to extend the shelf-life of your homemade bread? Substituting a little rye flour may be just the ticket.
Can brown rice syrup be substituted in recipes that call for corn syrup?