A Tidy Way to Portion Sticky Buns

Published May 1, 2016.

When making our Cook's Illustrated Sticky Buns, cutting the rolled dough cylinder into buns can be tricky. Here’s how we make a tidier, easier job of it.

Cake That Holds Up—and Cake That Doesn't

Published May 1, 2016.

The structure of a genoise cake comes from abundant egg proteins that unwind and link with each other when the eggs are whipped and form a strong mesh once baked. When this mesh encounters liquid, it isn’t affected—the water just fills in any gaps in the network. The upshot? The cake holds its shape.

Whipping Whites and Sugar: Timing Matters

Published May 1, 2016.

Meringue cookies depend on whipped egg whites for both leavening and structure. The sugar that’s added to the whites contributes not only sweetness but also stability. But does it matter when you add the sugar?

Lighten Up (Your Cake Pans)

Published March 1, 2016.

Do you have to buy a set of light pans just for cakes? Not necessarily.

A Tidy Way to Avoid Skin on Custards

Published March 1, 2016.

A thin, dry “skin” forms on the surface of puddings because as the mixture is heated. Can this be avoided?

For Identical Loaves and Layers, Use a Scale

Published January 1, 2016.

It’s easy and efficient to mix up a double or triple batch of quick bread in a big bowl, but it’s important to distribute the batter evenly among the pans, or a smaller loaf may overbake while the others are still cooking through.

Homemade Pie Shield

Published November 1, 2015.

Here's our test kitchen tips for protecting the edges of your pie crust during baking.

Low-Fat versus Nonfat Buttermilk

Published September 1, 2015.

Are low-fat and nonfat buttermilk interchangeable in recipes?

Frosting Cakes with Flair

Published September 1, 2015.

Here are three easy techniques for finishing layer cakes with a polished look.

A Better Way to Keep Dough from Sticking

Published September 1, 2015.

We discovered a better way to keep dough from sticking when rolling it out.

How to Make Ghee

Published July 1, 2015.

Here's our preferred method for making Ghee.

Cracks in Your Pie Crust? Patch without Scraps

Published July 1, 2015.

If cracks or holes form in your pie crust during prebaking, what's the best way to fix them?

How to Make Clarified Butter

Published July 1, 2015.

Here's our preferred method for making clarified butter.

Clarified Butter: A Substitute for Shortening?

Published July 1, 2015.

We wondered whether clarified butter or ghee, a type of clarified butter popular in Indian cooking, might make a worthy substitute in pie dough.

Topping Tips for Sicilian Pizza

Published March 1, 2015.

Try these toppings on our Thick-Crust Sicilian-Style Pizza.

Cold Fermentation and Flavor in Yeasted Breads

Published March 1, 2015.

In yeasted dough recipes, fermentation is a key step in building flavor. Here's how it works.

Converting Muffins Into Loaves of Quick Bread

Published March 1, 2015.

We wanted to figure out if a simple formula could convert a variety of muffin recipes to loaf recipes.

How to Fake Couverture (Dipping) Chocolate

Published March 1, 2015.

Couverture chocolate produces a thinner, shinier, and snappier layer than regular chocolate when set—but this specialty ingredient is expensive. Could we find a cheaper way to get the same professional-looking results?

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.

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.

Tart Unmolding Made Easy

Published November 1, 2014.

This tip makes unmolding a tart a piece of cake.

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.

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?

1 - 25 of 190
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection