Recently in Baking Tips category:

One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how…

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In some copies of the first printing of My Paris Kitchen, it’s not clear when to add ingredients in two of the recipes in the dessert chapter. They’ve been corrected and added but in some editions, this information isn’t in there. A few metric conversions were omitted, and they’re just below too: – The metric conversion for the tahini in the Beet Hummus (page 58),…

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Is almond flour the same as almond meal or ground almonds? Yes. If you are unsure, check the ingredients on the package; the only ingredient listed should be almonds. If there are other ingredients, it’s not the same thing and should not be used in a recipe that calls for almond flour. Other names for almond flour are powdered almonds, almond meal, and almond powder….

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I’ve cracked more than my fair share of fresh coconuts, and tried a number of ways to open them, including doing as the monkeys do and lifting them high above my head and crashing them to the ground. Which I don’t recommend, unless you aren’t wearing pants (like monkeys do) because your pants will get all wet. (Like mine did.) In baking, I tend to…

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I’m thrilled when folks want to make recipes from this site and my books, including those who are gluten-intolerant or have celiac. However I’m the first to admit that gluten-free baking is not my area of expertise. So I can’t usually say how and what to substitute in recipes that call for wheat flour. Wheat flour acts as a binder in recipes and gives cakes…

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A while back, a friend made the Apple-Red Wine Tart (in Ready for Dessert), which calls for the fruit to be cooked in red wine in a nonreactive pan. I didn’t realize it at the time, but many people don’t know what nonreactive cookware is and he called to tell me the dessert was great, but his pan was stained. (And this was someone who…

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I was recently at Metro, a members-only store that sells things for professionals in large quantities with lots of food items. However unlike “members-only” stores elsewhere, you need to have some professional affiliation to join. Excitedly, I stocked up on lots of the things that I use a lot of, including cassonade sugar sold in bags close to 5-pounds, hazelnuts, tin containers for giving away…

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My Timer

I wasn’t planning on writing about my kitchen timer. But I was in the middle of a couple of baking projects yesterday, and realized that I was gazing at it lovingly. Like, a little too much, perhaps. And as the tears welled up in my eyes, I decided that I’d share my affection for my new buddy in the kitchen. One of the hardest transitions…

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When I moved to France, the one thing I made sure to bring along was my bread knife. It’s not that you can’t get bread knives here, but I was particularly attached to mine, having used it for nearly three decades. It was a good value Victorinox at the time, and if you don’t believe that I’ve had it for so many years, I think…

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