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Baking - Page 3 of 10

  • Article

    CIA Shares Its Secrets

    Drawing on its 60-year history as a training ground for chefs, the Culinary Institute of America has come out with a line of cookware and bakeware designed by its teaching…

  • Article

    Beyond the Peel

    Baking peels can be intimidating to use, but here’s a version that makes moving all types of dough easier. Called the Super Peel, it combines a baker’s peel with a…

  • Article

    Chocolate vs. Cocoa Powder

    Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Baker Nicole Rees describes the different roles cocoa and chocolate play in…

  • Article


    What it all boils down to

  • Article

    Easy blind baking

    When pre-baking a pie shell, instead of lining the unbaked pie with pie weights, beans or rice (which can often make a mess) I just line the unbaked pie shell…

  • Article

    Preventing rust in baking pans

    A source of frustration for me is finding spots of rust in my baking pans, even after carefully washing and drying them. I have found a good way to prevent…

  • Article

    The difference between cultured and old-fashioned buttermilk

    Q: What is the difference between cultured and old-fashioned buttermilk? Maria Presley, Durham, CT A: Cary Frye replies: What we call old-fashioned, or churned, buttermilk is very different from cultured buttermilk.…

  • How-To

    Cinnamon Buns in Less Than an Hour

    A biscuit dough is the shortcut secret to this sweet breakfast treat

  • Article

    A favorite nutmeg grater

    Truthfully, you don’t really need a special nutmeg grater—the side of a box grater with the little crown-shaped protrusions does the job. But as someone who loves gadgets that are…

  • Article

    Dry out clay baker with baking soda

    I use my clay baker quite often but found when I pulled it out of the cupboard that it often had mold in it, because the porous clay holds on…