Articles
How to Soften Butter Quickly
Have you ever headed to the kitchen to get started baking and realize the recipe calls for softened butter? But your butter is still in the fridge and you don’t want to wait 1-2 hours for it to sit out to reach room temperature. Is it really that important? Is there a way to quickly soften the butter?
The Journey to Pavlova
Want to know what goes into recipe testing? Sometimes, it's 17 tries to get something just right! Here's the journey to pavlova – plus key tips and tricks to making the perfect pavlova every time.
Baking Soda vs. Baking Powder: What’s The Difference?
Have you ever had a baking disaster like an overflowing quick bread, or a cratered cake? It’s happened to experienced and amateur bakers alike, and the most likely culprit: mixing up the baking soda and baking powder. It’s easy to do, they’re both types of chemical leaveners They also look similar and have similar names. But that’s where the similarity ends. So, what is the difference between them?
All About Meringue: French vs. Swiss vs. Italian Meringue
While all meringues are featherweight and ethereal, they’re not all created equally. Originating from different European traditions, we’re exploring the similarities and differences of all three types — French, Swiss, and Italian meringues. Plus, we have tips and tricks to making perfect meringues every time.
How to Make Better Biscuits
Here in the Test Kitchen, I’m known as the go-to girl for biscuits. It’s because biscuits have always been one of my favorite comfort foods. Warm from the oven simply slathered with butter, or covered with sausage gravy, there’s no wrong way to eat a biscuit. Growing up, my Mom made Bisquick biscuits, and I’ve eaten my share of canned biscuits too, but once I learned how easy biscuits are to make, there was no going back. So welcome to Biscuits 101.
Baking With Kids: Rainbow Sprinkle Cookie Edition
If you’re like me and trying to find new ways to keep the kids busy, I have the perfect baking project for you - Rainbow Sprinkle Cookies. Even if you don’t have kids and just need a little pick me up while being cooped up at home, baking with sprinkles has a way to bring a smile to anyone’s face.
The Secrets to the Best Chocolate Chip Cookies
Want to know the secrets to making the best chocolate chip cookies? We're spilling everything, from if you should use butter or shortening to which kind of chocolate chips to use. Plus, grab our recipe for the best chocolate chip cookies.
Step Up Your Baking Game by Weighing Your Ingredients
I hate to tell you, but you're probably adding too much flour to your recipe.
Tips
How to Freeze Bananas—For Smoothies & Baking
Don't toss those overripe bananas! Throw them in the freezer instead so you always have ripe bananas on hand for baking or smoothies. Use this simple tip for a less-mess, faster way to freeze and thaw bananas.
How to Make a Piping Bag Out of Parchment Paper
No piping bag? No problem! Use this simple how-to to create a piping/pastry bag out of a standard kitchen staple, parchment paper.
DIY Pie Crust Shield
Do your pie crust edges brown too fast? You can certainly buy a pie crust shield, but they can be hard to arrange on top of the pie and sometimes don't fit. You can make a DIY version that's sure to fit any pie! See this simple tip to make a DIY pie crust shield.
Mess-Free Pouring for Bundt Pans
Cleaning a Bundt pan can be a pain! Use this quick tip for pouring batters to avoid the center tube to keep it mess-free from the start.
How to Sift Powdered Sugar In a Food Processor
With this simple trick, and a bit of thinking ahead, you can save time, and mess, when baking.
An Easy Way to Chop Chocolate
Keep your chocolate from scattering about when chopping with this simple knife swap.
How to Keep Pancakes Warm
Keep your pancakes hot while you cook multiple batches with this unique tip that doesn't require the oven!
A Quicker Way to Make Biscotti
Baking this classic treat is usually a time consuming task, but not anymore with this simple trick!
How to Make Perfectly Round Pancakes
Make perfect pancakes every time with this no-mess, easy-to-do tip that uses one simple gadget.
How to Easily Measure Shortening
Stop fighting with your measuring cup and get baking with this simple and helpful trick that makes measuring shortening easier.
How to Keep Waffles Warm
Find yourself eating breakfast alone once everyone else has eaten? Use this simple trick so everyone can eat together!
How to Soften Brown Sugar Quickly
If you've ever found yourself in the midst of baking and realize your brown sugar is hard, use this tip to keep the baking alive.
How-To's
How To Assemble a Layer Cake with Frosting
Follow these simple steps for a cake that’s both impressive and stable.
How To Make Perfect Flaky Pie Crust
Making Perfect Flaky Pie Crust really is as easy as pie. Armed with just a few tips in this simple, step-by-step guide, you’ll be an expert in how to make flaky, tender, and crisp pie crust in no time — you'll wonder why you ever bothered with purchased pie dough in the first place.
Deals
There are no deals currently tagged as relating to the term "Baking".
Recipes
Sweet Potato Streusel Scone
Wonderfully tender, dusted with streusel and drizzled with a subtly spiced glaze, these Sweet Potato Scones are perfect for sharing with friends to inspire sweet conversation.
Homemade Bagels
True New York bagels are a thing of beauty. Boiled then baked, they’re dense but not too dense, with glossy, crackly crusts and soft insides. But NYC isn’t the only place to get decent bagels — they’re one of the simplest breads to make at home.
Smoked salmon and cream cheese or a smoked salmon cream cheese spread makes a great choice for full-flavored Everything bagels. Asiago bagels just beg for a slice of ham or prosciutto and maybe an egg. A sprinkling of rosemary adds a lovely he…
Sour Cream Old-Fashioned Doughnuts
Old-fashioned doughnuts are a rare treat, and once you take a bite into one of these fresh ones, you may never be able to eat store-bought doughnuts again. And because old-fashioned doughnuts are fried at a lower temperature than regular cake doughnuts, or their fluffy yeast cousins, their tops crack, resulting in doughnuts with crunchy outsides and soft, cakey insides. Because this dough can chill overnight, all you have to do in the morning is roll it out, cut the doughnuts, fry, and glaze…
Toasted Pecan Sticky Rolls
If we had to pick a favorite sweet roll in the Test Kitchen, this pecan sticky rolls would be it. The caramel sauce makes these rolls too sticky and gooey to resist. And have patience when turning these babies out of the pan — they need to rest 5 minutes before serving them.
Chocolate Monkey Bread
How do you make monkey bread even better? Stuff it with chocolate! The hardest part is waiting for it to cool down enough to eat.
Frosted Cinnamon Rolls with Sticky Syrup
Buttery flaky rolls, filled with cinnamon sugar, a gooey syrup bottom, and frosting on top, this homemade cinnamon roll recipe will have you saying “oh my goodness”!
Pâte à Choux
Pâte à choux [paht-uh-SHOO], in cooking terms, is a thick and sticky French pastry dough that’s baked to make several types of desserts. The dough is typically made from just four ingredients — flour, butter, eggs, and water — and resembles a paste. Looser than other pastry doughs, it can’t be rolled out. Instead, the dough is piped into shapes and baked. Once it’s piped and baked, depending on the shape, it takes on a new name and identity, such as éclairs and cream puffs.
Choux past…
Peanut Butter Banana Bread with Chocolate Chips
For all the banana bread lovers out there, these peanut butter banana quick breads are for you. Adding crunchy peanut butter and chocolate chips makes them incredibly moist and delicious. Plus they’re easy — a food processor does most of the work. For the most intense banana flavor, the bananas must be really ripe — you should be able to smell their sweet fragrance.
Panettone
Panettone is an Italian sweet bread served at Christmastime. The brioche-like dough is infused with lemon and vanilla and studded with dried fruits and nuts. This recipe makes three loaves, perfect for gifting and serving to guests. You can use leftover panettone in French toast and bread puddings for a delicious twist on the classics.
This recipe is reprinted from
A favorite from Down Under, Anzac biscuits have been connected to Australia and New Zealand since
their first iteration during World War I. You might notice eggs are missing from the recipe — this traces back to their scarcity during the war. Omitting eggs in these biscuits gives them a longer shelf life, making them perfect for sending to a friend or loved one. And since the base of this cookie is so basic and quick, raise the bar and add a couple extra mix-ins. Golden raisins or cranberrie…
Anzac Biscuits with dried cranberries
Chai-Spiced Italian Buttercream
While cream cheese frosting might be the norm for pumpkin bars, go ahead and ditch it for this Pumpkin Cake in favor of this spicier, more elegant Chai-Spiced Italian Buttercream. It’s not only sophisticated but well-suited to be the centerpiece of your holiday table.
Pumpkin Cake
When it comes to desserts this time of year, anything with pumpkin is always a hit, and this cake hits the mark...especially when iced with this Chai-Spiced Italian Buttercream.