Five Reasons Why You Should Be Baking with Milk Chocolate
This spring, we're reaching for the milk chocolate with some serious baking in mind. The creamy, dreamy cocoa product has a candy bar reputation,...
Bake Like a Brit with These Ingredients
During our 2018 production trip to Great Britain, we picked up some new ingredients along the way with the help of British baker and...
Baking with Dried Fruit
If you're in need of a little taste of sweet fruit this winter, these dried fruit recipes are just for you. Dried fruits are...
Alice Medrich on Baking with Non-Wheat Flours
Award-winning author Alice Medrich shares how alternative flours reinvigorate your baking with deeper flavor and texture, whether you are gluten-free or not.
In your book...
Baking with Ginger
by Keith Pandolfi
Bake with ginger using Julie Tanous and Jesse Tyler Ferguson's Spiced Coconut Oil cake with Bourbon Glaze recipe, our Gingerbread Pear...
Our Guide to Chinese Five-Spice
Add a kick to your favorite recipes with Chinese five-spice, the spicy star of Rebecca Firth’s (of the blog DisplacedHousewife) “Take Five” recipe collection in...
5 Sweet Spoonfuls You Didn’t Know About Sugar
Whether found in the soft chew of caramel or in the crisp snap of a candy cane, sugar is quintessential to holiday baking. Sprinkled...
Baker’s Guide to Extra-Virgin Olive Oil
Olive oils, much like wine, vary wildly in quality and flavor. Here are some buying guidelines to select the best olive oil for your...
Going Nuts for the Most Lovable Spread: Peanut Butter
by Sidney Fry
One of the best ways to eat peanut butter is straight out of the jar—letting the silky, sticky spoonful coat every corner...
Crazy for Coconut: Our Best Recipes for Baking With Coconut
We’re thinking outside the coconut cream pie this spring. As temperatures heat up, we’re baking this tropical treasure into everything from chutney-laden popovers and pound...
