How-tos

Our Test Kitchen’s Top 5 Cookie Practices

Use our expert tips and methods to master every aspect of baking cookies, from handling the dough to properly storing the final product. For...

Cookie Box Prep Timeline

The best way to impress loved ones at your next cookie swap? Bring along your own version of our Holiday Cookies cover star: an...

You Asked, She Answered: Cookie Q&A with Rebecca Firth

Rebecca Firth, the baker behind DisplacedHousewife, answers the cookie questions you submitted to her on Instagram. Read on to learn her can't-miss tips, her...

How to Make Sarah Kieffer’s Pan-Banging Cookies

Sarah Kieffer’s Pan-Banging Chocolate Chip Cookies are internet-famous. They went viral last fall thanks to a New York Times article that had bakers everywhere...

Test Kitchen Technique: Cutting in Butter

The best way to create tender scones, biscuits, and cobbler toppings? Cut cold butter into flour until you have perfect tiny lumps. We dive...

How to Make Roll-Out Biscuits

    Check out the video above by Magic City Weekend to see how the pros in our test kitchen make Roll-Out Biscuits.    Save Recipe Print ...
Banana Bread

3 Tricks to Making the Easiest, Tastiest Banana Bread

Follow these three tips to making fast, delicious banana bread that'll be the answer to your weeknight baking prayers. Get the recipe for Caramelized...

Ken Forkish’s Guide to The Best Mozzarella For Your Pizza

A Mozzarella Cheese Primer- Not all mozzarella is created equal. For better pies, go with premium cheese. Here’s what pizza guru, Ken Forkish recommends but...
French Meringue

Whip it Good: Make Perfect French Meringue

The baker’s dos and don’ts for a perfect French Meringue     Ingredients Sugar: Superfine sugar (or granulated sugar processed in a food processor for a...
frosting

How to Frost Your Cake Like A Pro

From elegant swoops to graphic grooves, give your cake the frosting job it deserves. Create your design immediately after icing the cake while the...