How-tos

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...
English Muffin

Breaking It Down: A Visual Guide to the English Muffin

Master the art of dividing, rolling, and shaping dough for your English muffins with this step-by-step guide. Use our Traditional English Muffin recipe featured...
New Year's Eve Party Tips

Tips on the Best Bubbles & Bites for Your New Year’s...

Cheryl Wakerhauser, author of Modern French Pastry, shares her tips for throwing a pâtisserie party that really sparkles this New Year’s Eve. With over 400...
Will Torrent

The Dos and Don’ts of Afternoon Tea with English Pastry Chef...

In our newest January/February British baking-themed issue, award-winning English pastry chef Will Torrent, divulges the dos and don'ts of the beloved British activity of afternoon...
Traditional Crumpets

Crumpets vs. English Muffins

A question that has plagued the breakfast table for years: What is the difference between crumpets and English muffins? Separated by continents and a...
Espresso and Cacao Caramels

Tips for Mailing Confections

Durable and with a long shelf life, confections make excellent edible gifts to send to far-flung family and friends. Follow our tips to make...
Shape Rugelach

How to Shape Rugelach

Rugelach is a classic pastry of Ashkenazi (Eastern European) Jews. Shannon Sarna, author of Modern Jewish Baker, takes hers in unexpected, savory directions. Whether...