Mastering baking basics involves understanding rising agents and finding the right substitutes for butter or milk. Learn how to fix a crumbly cake, avoid soggy pizza dough, and ensure your baked goods rise perfectly every time.
Sweet and fudge-like, brownies are a classic bake sale treat or dressed-up dessert. While cookies and cakes typically rely on baking powder as leavening, brownies require less leavening and can be made with baking soda in place of baking powder.
Read more →
While shortening is a typical ingredient in most biscuit recipes, you can whip up a batch of fluffy and delicious biscuits without shortening. Depending upon your needs, you can create delicious flaky biscuits, perfect for honey or jam, or cut the fat and calories for biscuits without the guilt to pair with soup.
Read more →
Accurate oven temperature is essential when baking bread, cakes or cookies. If your oven is set too low or does not heat to the correct temperature, it can alter the cooking time, texture and color of your cakes and other baked goods.
Read more →
Whether you bake the old-fashioned way or use a bread machine, many of your favorite bread recipes likely require butter. Melted butter is a common ingredient in yeast breads, including white and wheat breads, as well as sweet rolls.
Read more →
Pound cake is a dense and rich cake, traditionally baked in a loaf pan. The cake takes its name from the original recipe, which called for a pound each of butter, eggs, sugar and flour. Today, most pound cakes include chemical leavening like baking powder to help them rise.
Read more →
Canned pumpkin puree is a convenient choice for pumpkin breads, pies, waffles and soups; however, shortages can make it difficult to find, and some stores don't stock it all year round.
Read more →