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Category: baking skills
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Cream of Tartar Is the Secret to Lofty Meringues and Light, Chewy Cookies
This baking staple has an unusual name and some superpowers.
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How to Use a Springform Pan—an Essential Tool for Cheesecake and Other Delicate Desserts
It’s your best choice for cheesecake, but that’s not the only use for this bakeware essential.
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Here’s What Happens When You Put Wax Paper in the Oven
There’s a lot of confusion about whether it’s safe or not.
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The Difference Between Cane Sugar and Granulated Sugar, According to Bakers
Everything you need to know about the differences between cane sugar and granulated sugar and when to use each.
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Cake Flour and All-Purpose Flour Aren’t the Same—Here’s When to Use Each
Also, an easy substitute if you don’t have cake flour.
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Bake It, Don’t Buy It: 6 Treats That Are Better Homemade
Sarah Carey shares the homemade cookies, donuts, and cakes that are so much better than store-bought versions—for you and the planet.
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The Crucial Difference Between Bread Flour and All-Purpose Flour—and How It Impacts Your Baked Goods
Using the right flour is the key to better breads.
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Why Pastry Pros Love Baking With Silicone Bakeware—Plus Expert Tips on How to Use It
Is baking with silicone pans a game changer?
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Do You Always Need to Preheat the Oven? Here’s What the Pros Say
Most recipes call for preheating the oven, but is it always necessary? Find out when you should preheat—and when you might not need to bother.
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Here’s Why Your Cookies Spread When They’re Baked—and How to Prevent It
A baking teacher explains all.