Frosting Cakes with Flair

Published September 1, 2015.

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

Low-Fat versus Nonfat Buttermilk

Published September 1, 2015.

Are low-fat and nonfat buttermilk interchangeable in recipes?

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 Clarified Butter

Published July 1, 2015.

Here's our preferred method for making clarified butter.

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?

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.

How to Make Ghee

Published July 1, 2015.

Here's our preferred method for making Ghee.

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.

Topping Tips for Sicilian Pizza

Published March 1, 2015.

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

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?

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.

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.

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?

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.

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.

Making Muffins and Quick Breads Without Eggs

Published November 1, 2014.

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

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?

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.

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