Baking Ingredients

23 Kitchen-Tested Ingredients

Unsweetened Chocolate
Published: January 2019
Unsweetened Chocolate
Plain-Jane unsweetened chocolate may not inspire the same passion as our favorit…
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Vanilla
Published: January 2019
Vanilla
Cyclones, theft, petrochemicals, market swings—vanilla is anything but boring. W…
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Dark Chocolate Chips
Published: January 2018
Dark Chocolate Chips
With chocolate chips now coming in different shapes, sizes, and even cacao perce…
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Dark Chocolate
Published: November 2013
Dark Chocolate
It’s easy to find a great snacking chocolate. But cooking is different: Choosing…
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Molasses
Published: November 2011
Molasses
Terms like "mild," "full," and "robust" are meaningless when it comes to molass…
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Whole-Wheat Flour
Published: March 2011
Whole-Wheat Flour
If you thought all whole-wheat flours are created equal, you were wrong.
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Instant Espresso Powder
Published: March 2010
Instant Espresso Powder
Is the right espresso powder the secret to intense chocolate flavor in brownies …
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All-Purpose Vegetable Oils
Published: March 2010
All-Purpose Vegetable Oils
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
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White Chocolate
Published: November 2009
White Chocolate
We tasted real white chocolate alongside "fake" supermarket brands to determine …
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Cornmeal
Published: September 2002
Cornmeal
We were surprised to discover how much the flavor and grind can vary among diffe…
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Processed Egg Whites
Published: February 2013
Processed Egg Whites
How do these packaged products compare to fresh egg whites—both in taste and per…
Almond Extract
Published: February 2012
Almond Extract
Just ¼ teaspoon of almond extract can perfume entire cakes with the unmistakable…
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Vanilla Beans
Published: July 2011
Vanilla Beans
For custard-based recipes in which vanilla is the star, we’ve found that vanill…
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Milk Chocolate
Published: February 2011
Milk Chocolate
Has trendy dark chocolate changed our taste for good old milk chocolate?
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Quick Oats
Published: July 2009
Quick Oats
For emergencies only?
Stone-Ground Oats
Published: July 2009
Stone-Ground Oats
We tested one brand of stone-ground oats. Could they please our tasters' palates…
Steel-Cut Oats
Published: July 2009
Steel-Cut Oats
Judging from the brands and styles cramming supermarket shelves, there's an oat …
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Lemon Curd
Published: April 2007
Lemon Curd
We tasted jarred varieties to see if we could find an acceptable substitute for …
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Published: January 2007
Quick Shine—Aerosol Spray For Bread
This product supposedly helps seeds stick to dough. Is it worth buying?
Yellow Cake Mixes
Published: December 2006
Yellow Cake Mixes
Can any come close to homemade?
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Published: January 2004
Splenda
We tested Splenda’s claim that it can be used cup for cup to replace sugar.
Baking Powder
Published: December 2015
Baking Powder
We always assumed all baking powders were created equal. Boy, were we wrong.
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Zero Trans Fat Vegetable Shortening
Published: January 2005
Zero Trans Fat Vegetable Shortening
The producer promises exactly the same results as the original—does it deliver?