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Properly Proofed Dough

Published November 1, 2008.

A reliable way of telling if your dough is ready for the oven.

Blind Baking a Pie Shell

Published November 1, 2008.

We develop a method for blind baking (prebaking) a pie shell when specific instructions aren’t given.

Pizza and Bread Crust Texture

Published September 1, 2008.

What happens when you add extra water to bread dough?

Warming Tortillas

Published September 1, 2008.

Here are three easy ways to warm tortillas.

Yeast Types

Published September 1, 2008.

What are the differences between instant and active dry yeasts?

Best Apples for Baking

Published September 1, 2008.

Which are the best apples for baking?

Tapioca

Published July 1, 2008.

Tapioca thickens stews and sauces, and it protects fresh fruit flavor in a pie. But just what is tapioca and what type should you use?

Prepping Peaches

Published July 1, 2008.

When baking peaches in a dessert, the delicate skin can easily turn leathery. To avoid this problem, it needs to be removed. Here's how.

Blueberry Pie

Published July 1, 2008.

Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.

Berry Fool

Published May 1, 2008.

Most fools are soupy and loose, with dull, overcooked fruit. The key to a fool that's both creamy and intensely fruity is all in how you thicken it.

Whipping Egg Whites

Published March 1, 2008.

Whipping egg whites requires optimal conditions. Use a copper or stainless steel metal bowl rather than plastic, glass, or aluminum.

Melting Chocolate

Published March 1, 2008.

In the Test Kitchen we melt chocolate two ways: we often use a microwave, but the other method is to melt it in a heatproof bowl over barely simmering water.

Frosting a Layer Cake

Published March 1, 2008.

We demonstrate the simple steps required for a perfectly frosted layer cake. You'll need the right tools and techniques.

Making Almost No-Knead Bread

Published January 1, 2008.

Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf without kneading put our Test Kitchen staff to the test.

Quick vs. Instant Oats

Published January 1, 2008.

Different oats are more heavily processed than others. Here's our guide to the right (and wrong) oats to use when you’re baking.

Baking Cookies One Sheet at a Time

Published January 1, 2008.

While it's okay to double up when making many other cookies, our thin and crispy oatmeal cookies brown unevenly when baked using two trays at once.

How Does Bread Rise?

Published January 1, 2008.

In this time lapse video, we set up the cameras to film overnight to capture the rest and fermentation process of no-knead bread.

Butter Cookies

Published December 1, 2007.

It's easy to use this quick-to-assemble dough and simple icing recipe to make a wide variety of different shaped holiday cookies.

When Should I Take Apples out of the Microwave?

Published November 1, 2007.

Correctly precooked apples are essential for a successful pie. Too little cooking means runny juices and a soggy pie. Too much, and the apples become mushy.

Apple-Cranberry Pie

Published November 1, 2007.

We wanted to combine these two classic fall fruits so that the full flavor of both came through and the crust remained crisp.

Drop Biscuits

Published November 1, 2007.

We wanted a simple, tender biscuit that could be easily broken apart and eaten piece by buttery piece.

Making Pie Dough

Published November 1, 2007.

It took us more than 100 tries, but we finally came up with a foolproof, moist, supple pie dough that's easy to roll out.

Buying a Rimmed Baking Sheet

Published November 1, 2007.

A heavy-duty rimmed baking sheet is a workhorse that every cook should keep in their kitchen. But which one should you buy?

Coring Pears

Published September 1, 2007.

Coring pears can be a tricky task, but here in the Test Kitchen we use a surprising kitchen gadget to make coring pears easy and neat.

Properly Incorporated Butter

Published September 1, 2007.

The food processor does only part of the work. We also use a French technique called fraisage to create really flaky dough.

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