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?

Perfectly Round Cookies

Published November 1, 2013.

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

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.

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.

What Is Pearl Sugar?

Published November 1, 2013.

This crunchy sugar from Sweden is used in all sorts of baked goods.

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.

A Closer Look at Gluten

Published July 1, 2013.

See and feel gluten with this simple kitchen experiment.

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?

What is Brownulated Sugar?

Published July 1, 2013.

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

Converting Cake Batter to Cupcakes or Muffins

Published May 1, 2013.

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

Are Vanilla Pods Worth Saving?

Published March 1, 2013.

Are there any uses for spent vanilla pods?

Cookie Swap for Crumb Pie Crusts

Published March 1, 2013.

Can any cookie type be substituted for graham crackers in crumb crusts for pies?

Low-Sugar Pectin Substitutes

Published March 1, 2013.

Some of our recipes call for Sure-Jell low-sugar pectin. Will other brands work?

Crumb Pie Crust Done Right

Published March 1, 2013.

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.

Don't be Afraid to Rotate Cakes

Published March 1, 2013.

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

Measuring Flour

Published January 1, 2013.

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?

For Creamy Custards, Go Stir Crazy

Published January 1, 2013.

A little bit of whisking is all you need to prevent grainy pudding.

How to Make Ghee

Published January 1, 2013.

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.

Storing Meringues

Published January 1, 2013.

Is there a way to store meringues in a humid environment without ruining their crisp texture?

Make-Ahead Pâte à Choux

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.

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