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...
Better Baking Academy: Three Ways with Oatmeal Cookies
In our August lesson of the Better Baking Academy with Bob’s Red Mill, we give you three takes on a classic: the oatmeal cookie....
Make Your Own Parchment Paper Muffin Cups
These tulip-style parchment paper cups are as stylish as they are handy. Whether you're out of paper liners and happen to have some parchment...
How To: Peanut Butter Banana Bread
Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These...
How to Make Yeast Doughnuts with Vanilla Bean Icing
Much of the intimidation factor attached to making your own doughnuts is the frying. With our tutorial, you’ll be able to face your fear...
Perfect ‘Pear’ings: The Secrets To Choosing the Right Pear for Baking
In our September/October 2019 issue, we use pears in everything from a showstopping galette to Champagne-flavored muffins. With so many varieties available on the...
4 Easy Steps to Freeze Unfrosted Cakes
Learn how to properly freeze your dough and baked goods for quick, anytime treats that’ll satisfy every craving and occasion! Find more ways to...
Our Test Kitchen’s Top Tips For Beautiful Cakes
Our expert tips and tricks walk you through successful cake-baking from start to finish.
1. Choose the right color pan. Darker pans can cause a...
Our Top Tips For Cake Storage
Whether you want to bake your cake ahead or simply keep it fresh after enjoying that first slice, it's important to know how to...
Piping and Shaping Your Paris-Brest
Invented to commemorate the famous bicycle race that ran from Paris to Brest, the Paris-Brest is pâte à choux piped to resemble a bicycle...
