Basically Baking

cooking

Can You Swap Light and Dark Brown Sugar?

They’re usually interchangeable. Here’s how to make the call.

Sarah Jampel

cooking

Freeze-Dried Fruit Adds Huge Fruit Flavor No Matter the Season

Even when fresh strawberries are here, I'm reaching for the freeze-dried stuff.

Mehreen Karim

cooking

How to Turn Nearly Any Baking Recipe into a Vegan Baking Recipe

Tips for vegan baking, from egg substitutes to butter swaps to pantry essentials.

Kyle Beechey

cooking

How To Make a Dry Cake Moist (And a Moist Cake Moister)

Sorry we said "moist" a lot of times.

Sarah Jampel

cooking

When a Recipe Calls For Cake Flour, Get the Cake Flour

It's the ticket to fluffy, tender, tall cakes.

Sarah Jampel

cooking

How to Stack and Decorate a Layer Cake Without an Architecture Degree

Because it should look as good as it tastes.

Lisa Ruland

cooking

Spelt Flour Is Like All-Purpose Flour But With One Huge Advantage

It actually tastes like something!

Alex Beggs

cooking

Should You Keep Flour in the Fridge?

How to protect your precious flour.

Alex Beggs

cooking

What Size Eggs Should You Use For Baking?

Large is in charge.

Sarah Jampel

cooking

Your 5 Most Common Baking Questions, Answered

Excluding “Can I have another piece?”

Sarah Jampel

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shopping

10 Tools to Take Your Baking Game to the Next Level

So you're baking more than ever before, huh?

cooking

The Easiest Way to Tell If Your Dough Is Done Rising

The poke test should be applied to dough, never to family members.

Sarah Jampel

cooking

How to Knead Dough Like You're in Charge

And why kneading matters in the first place.

Sohla El-Waylly

cooking

How to Fold a Galette So It's Rustic But Not TOO Rustic

It's not a pie—but it can still look pretty.

Sarah Jampel

cooking

Prepare to Change the Way You Make Pie Dough Forever

If you haven't been laminating your pie dough, you've been missing out.

Sohla El-Waylly

cooking

Pie Dough Problems? I'm Blaming Your Butter

Keep it cool.

Jesse Sparks

cooking

Toothpicks Are the Only Cake Testers You Need

Save your officially-named cake tester for prodding vegetables or fish fillets.

Sarah Jampel

cooking

This 3-Ingredient Glaze Is the Most Exciting Thing to Ever Happen to Carrot Cake

Here's what you need to know to master it.

Sohla El-Waylly

cooking

You Need a Better Cake Pan—Specifically, A Fat Daddio's Cake Pan

For the name alone!

MacKenzie Chung Fegan

cooking

Line Your Pan with Parchment Overhang, Make Life a Smidge Easier

You’ve got better things to worry about than stuck-on cookie bits.

Jesse Sparks

cooking

How to Buy the Best Tahini For the Job

It's worth it to seek out the good stuff.

MacKenzie Chung Fegan

cooking

Don’t Stress Over Caramel When You Can Make Butterscotch Instead

A case for caramel's low-key cousin.

Sarah Jampel

cooking

I’ll Be Baking A LOT Over the Next Few Weeks—Here’s My Plan to Keep It Under Control

I'm giving myself one non-negotiable rule.

Sarah Jampel

cooking

Why You Won't Find Round Biscuits in My Kitchen

Haven't you heard that it's hip to be square?

Sarah Jampel

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