Recently in Baking Tips category:

Of all the favorite finds I’ve come across in the last few years, one (or two) of my favorites have been these mini sheet pans. Most professional bakers use what are called full sheet pans, or half sheet pans. They’re inexpensive, so there’s always a good-sized stack of them in any restaurant or bakery, and they can pretty much stand up to anything, although in…

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There are a few options to consider when buying an ice cream maker, but rest assured that there’s certainly one that’ll fit within any budget. I’ve had several readers inquiring about ice cream makers and in addition to the extensive information in my book, The Perfect Scoop, here’s additional information about the various kinds that are available, to help you make your decision. Cuisinart ICE-50BC I’ve…

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I’ve always had an affinity for whole grains. I use all-purpose flour frequently in baking, but I like the hearty taste of whole-grains, such as whole-wheat flour in croissants and polenta in crisp topping, in spite of regular surveillance by the authenticity police. My argument back is that most things, like croissants and baguettes, were likely made with flour that was closer to whole grain…

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I recently came across this spot-on video by chef Jacques Pépin, which hit the nail squarely on the head regarding cooking and following recipes. I was particularly impressed by how he was able to explain what can go wrong when you do so. Most people who write recipes for a living spend a lot of time writing them as clearly and accurately as possible. Still, even the best recipe isn’t…

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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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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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