Recently in Baking Tips category:

Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

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Some people love it, and others leave it. It’s White Chocolate, that controversial melange of cocoa butter, sugar, and milk (more on that later). Often there’s vanilla, or vanillin (a synthetic vanilla-like substance) added as well. Many people will say they don’t like white chocolate, citing a preference for the dark side. “It’s not chocolate!”, you’ll hear. Well, no, it’s not. It’s different. A different…

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Here are some helpful tips to prevent cookies from spreading: Don’t Overbeat the Batter Far too many recipes advise bakers to simply “Cream butter and sugar until smooth”. So many people just turn on the mixer and go check their e-mail. When you beat butter and sugar, those little crystals of sugar create air pockets between the butterfat. The more you beat, the more air…

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We all use vanilla frequently in our baking, and vanilla is reputedly the world’s most popular flavor. But many of us who use vanilla know little about it, except that it smells and tastes great…and sometimes seems outrageously expensive for such a tiny bottle. Fortunately a little goes a long way. I keep several bottles on hand, using vanilla from Madagascar and Mexico (the real…

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