Baking Guides
Fresh bread, layer cakes, and casseroles: if it cooks in the oven, it's fair game. Our baking guides share tips and tricks for baking the best sweet and savory fare.
Hot Kitchen? Here’s How to Keep Your Pie Dough From Melting
Why Skim Milk Deserves a Place in Your Fridge, According to an Expert Baker
The Real Reason You Should Use a Stand Mixer Isn't Convenience
6 Measuring Mistakes That Derail Dessert
This Simple Trick Lets You Enjoy Fresh Scones Whenever You Want
A Pastry Expert's Guide to Building the Perfect Holiday Cookie Box
Want Better Oatmeal? It All Starts With Buying the Right Oats
Tackle Holiday Cookie Baking Like a Pro With These 4 Tips
You’ve Been Underusing Your Grill—Here’s How to Bake on It
How to Best Freeze Cookie Dough
The Flour You Must Have for Perfect Cakes, According to a Pastry Chef
How to Make a Herringbone Pie Crust
The Stand Mixer Setting Home Bakers Overlook, According to a Pastry Chef
7 Rules for Making Perfect Pie Dough, According to a Pastry Chef
A Pastry Chef's 2-Minute Trick for Perfect Round Cookies
I’m a Chef—I Always Check These 5 Things In a Kitchen Before Making Any Recipe
Do You Scoop or Spoon Your Flour? A Pastry Chef Weighs In on How to Measure Flour Correctly
The Simple Restaurant Trick for Lining Cake Pans Perfectly Each Time
How to Make Christmas Cookies Look Like They Came From a Bakery, According to a Pastry Chef
How to Make a Stunning Lattice-Top Pie, According to a Pastry Chef
Winter Weather Could Be Ruining Your Baking—Here's How to Fix It
This Easy Trick for Homemade Brown Sugar Saves You a Trip to the Store
The Easily Forgotten Step That Can Make or Break Your Cookies
How to Combat Soggy Pie Crusts With Epsom Salt
8 Unexpected Ingredients All Savvy Bakers Should Have
How to Make Great Pizza in an Outdoor Pizza Oven
The Science Behind Vegan Meringues
How to Ferment Sourdough Properly
Types of Flour: A Guide
How Silicone Baking Mats Are Ruining Your Cookies
What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?
The Science of Sourdough Starters
What Is Gluten? The Science Behind Great Dough
What to Do With Leftover Vanilla Bean Pods
The Quickest Way to Soften Brown Sugar
The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
How to Make a Paper Piping Bag
How to Knead, Fold, and Shape Sourdough Bread
The Best Flour for Sourdough Starters: An Investigation
Can't Find Bread Flour? Vital Wheat Gluten Can Help
Breadmaking 101: All About Proofing and Fermentation
The Difference Between Blackstrap Molasses and True Molasses
Breadmaking 101: How to Troubleshoot Bad Bread
What's the Difference Between Dutch Process and Natural Cocoa Powder?
The Science of Baking Bread (and How to Do It Right)
Pizza Flour Types, Foams, and Dough
Meet the Umami Bomb of Dessert: Malted Milk Powder
A Guide to Cake Frosting
The Best Bread-Making Tools, According to Our Experts and Tests
Watch Kenji Make No-Knead Bread With Beer
Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is
How Does Baking Powder Affect My Cookies?
What's the Difference Between Light and Dark Brown Sugar?
How to Oven-Dry Bread for Faster, More Flavorful Thanksgiving Stuffing
The Right Way to Toast a Bagel
Cookie Science: Why Cream Butter and Sugar?
How to Scale a Recipe for Cake to Fit Any Pan
Keep Brown Sugar Soft in One Easy Step
Does Refrigeration Really Ruin Bread?
A Very Unofficial Snack Cake Field Guide
12 Pounds of Mac and Cheese Later, These Casserole Dishes Reigned Supreme
Real Talk: DIY Vanilla Extract Is a Waste of Time and Money
Cookie Science: The Real Differences Between Brown and White Sugars
The Best Way to Temper Chocolate | The Food Lab