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  • Article

    Baking by the Numbers

    There are times when it's really useful to have know how much of one ingredient to use versus another. Bakers use formulas called Baker's Percentages to help them. Here's how…

  • Article

    Weighing Ingredients

    Some recipes give flour by weight, and some by volume. Why the difference, and what is better?

  • Article

    Converting Measurements

    How many teaspoons are in a tablespoon? Will this be a one-word answer?

  • Article

    Splitting the Egg

    Exploring the division of the indivisible: a single egg.

  • Article

    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?

  • How-To

    Fried Rice Gets Fresh

    Nutritionist Ellie Krieger takes a less-than-healthy favorite and gives it a veggie-full makeover.

  • Article

    How to Measure Flour for Baking

    In baking, if ingredients are listed by weight as well as by volume, measure by weight for the greatest accuracy. This is especially true for flour. Measuring flour by the…

  • How-To

    Golden, Crisp Chicken Cooked ‘Under a Brick’

    Sear a split whole chicken under a heavy weight and finish it in the oven for a crackling crust and moist meat

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