Baking Ingredients

21 Kitchen-Tested Ingredients

(Very) Dark Chocolate Bars
(Very) Dark Chocolate Bars
We found a 90-percent bar with flavor that's more “beautiful” than bitter.
Published: November 2019
Vanilla
Vanilla
Cyclones, theft, petrochemicals, market swings—vanilla is anything but boring. W…
Published: January 2019
Buy the Winner
Unsweetened Chocolate
Unsweetened Chocolate
Plain-Jane unsweetened chocolate may not inspire the same passion as our favorit…
Published: January 2019
Buy the Winner
Dark Chocolate Chips
Dark Chocolate Chips
With chocolate chips now coming in different shapes, sizes, and even cacao perce…
Published: January 2018
Buy the Winner
Vanilla Beans
Vanilla Beans
For custard-based recipes in which vanilla is the star, we’ve found that vanill…
Published: July 2011
Buy the Winner
Whole-Wheat Flour
Whole-Wheat Flour
If you thought all whole-wheat flours are created equal, you were wrong.
Published: March 2011
Buy the Winner
All-Purpose Vegetable Oils
All-Purpose Vegetable Oils
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or…
Published: March 2010
Buy the Winner
Instant Espresso Powder
Instant Espresso Powder
Is the right espresso powder the secret to intense chocolate flavor in brownies …
Published: March 2010
Buy the Winner
Quick Oats
Quick Oats
For emergencies only?
Published: July 2009
Buy the Winner
Stone-Ground Oats
Stone-Ground Oats
We tested one brand of stone-ground oats. Could they please our tasters' palates…
Published: July 2009
Steel-Cut Oats
Steel-Cut Oats
Judging from the brands and styles cramming supermarket shelves, there's an oat …
Published: July 2009
Buy the Winner
Dark Chocolate
Dark Chocolate
It’s easy to find a great snacking chocolate. But cooking is different: Choosing…
Published: November 2013
Buy the Winner
Quick Shine—Aerosol Spray For Bread
This product supposedly helps seeds stick to dough. Is it worth buying?
Published: January 2007
Molasses
Molasses
Terms like "mild," "full," and "robust" are meaningless when it comes to molass…
Published: January 2013
Buy the Winner
Splenda
We tested Splenda’s claim that it can be used cup for cup to replace sugar.
Published: January 2004
Processed Egg Whites
Processed Egg Whites
How do these packaged products compare to fresh egg whites—both in taste and per…
Published: February 2013
Almond Extract
Almond Extract
Just ¼ teaspoon of almond extract can perfume entire cakes with the unmistakable…
Published: February 2012
Buy the Winner
Lemon Curd
Lemon Curd
We tasted jarred varieties to see if we could find an acceptable substitute for …
Published: April 2007
Buy the Winner
Yellow Cake Mixes
Yellow Cake Mixes
Can any come close to homemade?
Published: December 2006
Buy the Winner
Lard
Lard
This creamy, white pork fat used to be America’s mainstream choice for baking an…
Published: May 2019
Buy the Winner
Baking Powder
Baking Powder
We always assumed all baking powders were created equal. Boy, were we wrong.
Published: December 2015
Buy the Winner