Baking & Desserts

99 Baking & Desserts Videos

Measuring Flour
Measuring Flour
We compare the accuracy of three different methods: weighing the flour, spooning…
Published: July 2007
Grating Frozen Butter
Grating Frozen Butter
Here at America's Test Kitchen, we've found that a few simple tricks help to mak…
Published: July 2007
What Happens If I Use Butter That Isn't Cold?
What Happens If I Use Butter That Isn't Cold?
Cold butter is one key to our super-flaky blueberry scones. It allows the butter…
Published: July 2007
Blueberry Scones
Blueberry Scones
Blueberry scones often come out dry, crumbly, or overly dense. We baked over 800…
Published: July 2007
Coring Pears
Coring Pears
Coring pears can be a tricky task, but here in the Test Kitchen we use a surpris…
Published: September 2007
Coring and Slicing Apples
Coring and Slicing Apples
In our apple galette, it's essential that the apples are cut to the thickness of…
Published: September 2007
Rescuing Problem Pastry
Rescuing Problem Pastry
When making dough, adding too much water is the biggest problem. It will make th…
Published: September 2007
Properly Incorporated Butter
Properly Incorporated Butter
The food processor does only part of the work. We also use a French technique ca…
Published: September 2007
Storing Baking Chocolate
Storing Baking Chocolate
Here’s how to prevent your chocolate from developing pale gray streaks caused by…
Published: March 2010
Inverting Cakes
Inverting Cakes
Your cake is finished baking and ready to come out of the cake pan. Now what?
Published: January 2010
Apple Galette
Apple Galette
Getting a flaky crust and caramelized apples can make this simple French tart no…
Published: September 2007
Slicing Soft Cakes
Slicing Soft Cakes
We found that knives tend to crush soft cakes. A cheese wire is far better for s…
Published: November 2009
Making Chocolate Curls
Making Chocolate Curls
They may look like a fancy garnish, but the technique for scraping delicate curl…
Published: November 2009
Browned Butter Blondies
Browned Butter Blondies
Most blondies have a one-note sweetness and too many (and the wrong kind of) mix…
Published: January 2019
Orange, Cranberry, and Mint Pavlova with Whipped Cream
Orange, Cranberry, and Mint Pavlova with Whipped Cream
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue …
Published: November 2018
Belgian Spice Cookies (Speculoos)
Belgian Spice Cookies (Speculoos)
Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the …
Published: September 2018
Chocolate Semifreddo
Chocolate Semifreddo
Italy's elegant alternative to gelato (and ice cream) is rich and decadently cre…
Published: May 2018
Cooking with Goat and Sheep's Milk Yogurt
Here's what you need to know to substitute goat or sheep's milk yogurts for the …
Published: March 2018
Storing Flour
Storing Flour
To ensure they stay fresh, store all-purpose flour in an air-tight storage conta…
Published: September 2009
The Secret to a Crackly, Sweet Pie Crust is Water
Thoroughly moistening the top crust of an unbaked pie enables the pastry to grip…
Published: March 2018
Fact or Fiction: New York Water Makes Better Bagels
We prove that it's not about the water. It's about the recipe. 
Published: March 2018
Tips for Zesting Citrus
We walk you through choosing the right tool, avoiding the pith, how to ensure ma…
Published: March 2018
Why You Should Melt and Temper Chocolate in the Microwave
Melting chocolate in the microwave is much quicker and more efficient than the o…
Published: March 2018
Working with Phyllo Dough
Phyllo dough is made of tissue-thin layers, separated by a thin coating or fat. …
Published: February 2018
Coffee Cake with Pecan-Cinnamon Streusel
Coffee Cake with Pecan-Cinnamon Streusel
Could we streamline the process for this breakfast treat and still produce a sof…
Published: January 2018
Chocolate Cream Pie
There’s no better match for our tender, flaky pie crust than a chocolate cream f…
Published: November 2017
Really Good Garlic Bread
Really Good Garlic Bread
How do you make the best version of this Italian-American classic? It’s a pressi…
Published: September 2017
Cider-Glazed Apple Bundt Cake
Cider-Glazed Apple Bundt Cake
The unique properties of a Bundt pan can help produce an apple cake that’s wonde…
Published: September 2017
Avoiding Overmixing the Batter
Avoiding Overmixing the Batter
Quick bread and muffin recipes often include a warning not to overmix the batter…
Published: May 2007
Fresh Fruit Tart
Fresh Fruit Tart
A showpiece when whole, a classic fresh fruit tart rarely retains its good looks…
Published: July 2017
Olive Oil Cake
Olive Oil Cake
Repurpose one of your favorite savory ingredients for a cake that’s light yet pl…
Published: May 2017
Gâteau Breton with Apricot Filling
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Published: January 2017
2009 Kimball Farm Sugaring
Christopher Kimball takes us on a tour of his Vermont farm, where they have star…
Published: March 2009
Handling Wet Dough
Handling Wet Dough
Although it’s essential for our bread’s final texture, wet dough can quickly bec…
Published: March 2009
Classic Chewy Oatmeal Cookies
Classic Chewy Oatmeal Cookies
Knowingly or not, most folks use the cookie recipe from the Quaker canister. We …
Published: September 2016
Science: The Magic of Meringue
See exactly how much difference proper timing makes—and why.
Published: May 2016