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...
Lamination Station: Learn To Shape Your Morning Buns
You’re just a few folds and one roll away from the perfectly shaped morning bun. Our visual tutorial teaches you how to make the...
Test Kitchen Technique: Latte Tart Art
Channel your inner barista and learn to create the latte art-inspired ganache swirls of our Macchiato Chocolate Tart. Two ganache toppings are pooled and swirled...
Shake Up Your Sheet Cake
Consider Erin Jeanne McDowell the baking version of a fairy godmother. Only, instead of transforming mice and pumpkins into a horse and carriage, the cookbook...
Four Ways to Work Cardamom into Your Fall Baking
Move over pumpkin spice: Cardamom is the must have for your fall baking spice drawer. But how to get the most out of your...