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baking - Page 2 of 10

  • Article

    Toasting ahead

    To save time and get ready for my holiday baking, I like to toast large batches of nuts and store them in the freezer. They keep for up to three…

  • Recipe

    Homemade Greek Pita

    It helps to have a scale to divide the dough evenly, and you’ll need at least 6 square feet of counter space to lay out the rolled pitas.

  • Article

    Easy blind-baking

    When blind-baking a pie shell, instead of lining the unbaked pastry with pie weights, beans, or rice (which can be messy to remove and take on a weird smell after…

  • How-To

    Ask the Expert: Cooking with Convection

    Faster and more efficient, convection ovens deliver impressive results—once you make a few adjustments

  • How-To

    Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • Article

    Book Reviews: Baking Bread at Home

    I love bread, all kinds of bread: baguettes, ciabattas, sourdough, white, whole wheat, rye—you name it. But I’m definitely not a bread baker. Or rather, I wasn’t a bread baker.…

  • Article

    Versatile bakers from All-Clad

    From the minute I picked up one of these new All-Clad baking pans, I couldn’t wait to try it out. Tri-ply bonded stainless steel with an aluminum core gives each…

  • Article

    Differences in Yeast

    Q: I see so many different packets of dry yeast at the store. What’s the difference between active dry, instant, and quick-rise yeast? Are any as good as fresh yeast? Tom…

  • Article

    The Care & Keeping of Nonstick Baking Liners

    If you bake lots of cookies, a couple of nonstick silicone baking liners are handy to have because they’re reusable and they reduce the need for parchment. Often referred to…

  • How-To

    Cooking with Bourbon

    When it comes to cooking and baking with liquor, bourbon is one of our favorites. Its smoky caramel and vanilla flavor adds a special nuance to savory and sweet dishes…