Baking School In-Depth: Triple-Chocolate Mousse Cake
Inspired by chocolate entremets found at the finest French restaurants and pâtisseries, this Triple-Chocolate Mousse Cake delivers an array of chocolaty elements, from cake...
Pumpkin Spice Bagels: Your Top 5 Questions Answered
This Wednesday, two members of our Test Kitchen team went live with you on Facebook to answer some of your most pressing questions for...
Baking School In-Depth: Three Ways with Oatmeal Cookies
In this Baking School In-Depth module, we give you three takes on a classic: the oatmeal cookie. They’re soft and chewy, perfectly spiced, and...
Better Baking Academy: Summer Focaccia
For our July lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully...
A Guide to Buttermilk Substitutions
FIRST, A WORD ON NONFAT, LOW-FAT, AND WHOLE BUTTERMILK
Buttermilk first originated as the portion left behind after butter had been churned from whole milk....
Gluten-Free Chocolate Cake
With many of us looking for some sweet inspiration to keep us busy at home, this lesson delivers a welcome home baking adventure. This...
October: Apple Danish
This month's lesson is all about luscious lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the...
September: Challah
In this lesson of Baking School, in partnership with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition:...
August: The Power of Flour in Chocolate Chip Cookies
Flour is the building block of all baked goods. But how does it affect your baking? Using the classic chocolate chip cookie as our...
July: Pâte à Choux Two Ways
For our seventh module, it’s time to take on the French classic: pâte à choux. A twice-cooked dough—first on the stovetop and again in...
