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A Baker's Find: Peter Turner's Maple Rolling Pin

I want to bake more just to use this gorgeous 18-inch maple rolling pin made by renowned Maine furniture maker, Peter Turner.
Baking: 350 Recipes and Techniques, 1,500 Photographs, One Baking Education

This lavishly illustrated baking manual by award-winning cookbook author James Peterson provides all the principles, techniques, and step-by-step visuals you need to nail every recipe.
The Second Rise

When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second rise" do for the bread?

Live from the Test Kitchen: Fine Cooking's Virtual Cookie Exchange

Got holiday baking plans? You won't want to miss our Virtual Cookie Exchange on Saturday, December 12.
Sweet Shortcuts for Your Holiday Baking

Baking for the holidays doesn't just mean Christmas cookies, it's scones, muffins, breads and more. All of this baking can be time consuming, so here are some time-saving tips.
The Test Kitchen's Tips for How to Bake a Great Cake Every Time

Whether you’re making one of the cakes from our Cake Fancy article or another favorite recipe, there are several steps you can take to guarantee the best results.
Baking Soda and Baking Powder

How these two leaveners get a rise out of baked goods.
Bake Better with Juliska's Baking Dishes

Juliska’s new line of pewter-glazed stoneware baking dishes are much more affordable than real pewter and can go from the oven, microwave, or freezer to table.
Fine Cooking Culinary School: Pies & Tarts with Abigail Johnson Dodge

Become a better baker with Abigail Johnson Dodge's ten-class video series on Pies & Tarts, available exclusively to CooksClub members.
Blue-Ribbon Banana Bread

A recipe I concocted for a county fair baking contest when I was a teenager, I still crave this well-worn recipe today.
Gingerbread City 2009 - The Greatest Stories Ever Told

We're at it again! This was our Gingerbread entry, "Brownstones & Batali," for last year's San Diego Epilepsy Foundation Gingerbread City 2008 competition. It featured...
Brunch Baking with Gale Gand

Get the recipes for Gale Gand's brunch demonstration at the Epicurean Classic, including blackberry bread pudding and apple streusel coffee cake
A Sneak Peek: Rose's Heavenly Cakes

Get the recipe for one of the cakes demonstrated by Rose Levy Beranbaum at the Epicurean Classic.
Which came first: the milk or the flour?

We know, and we'll tell you...
Egg sizes and substitutions

How can we merge the world of farmer's markets and precision recipes to ensure that we use the proper amount of farm-fresh, un-graded eggs in our baked goods?
Baking in the Heat of Summer

Don't abandon your stove just because it's sizzling out.
The light at the end of the (cake) tunnel - update

Adventures in troubleshooting a problem pound cake...
Who does this guy think he is???

Have you ever wanted to start your own food business? Do you run a catering company or bakery want to know what others in your field are doing? Welcome to the Basement Baker...
Baking soda *and* baking powder: too much of a good thing?

Seriously, how much leavening does one recipe need? Let's find out if baking powder and baking soda are needed for some recipes, or if we could get by with one or the other.
How is sugar wet?

Follow enough baking recipes, and you'll see the instructions that sugar is to be treated as a wet ingredient. Clearly, if you were dropped into a big pile of sugar, you would not be covered in liquid. Learn why it's considered a wet ingredient.

Make it Tonight

Grilled Chicken with Pesto & Marinated Tomatoes

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