Got the baking bug? We spent a whole week talking about baking this past November, and here are some of our favorite posts from that week. We gave you some good tips on working with yeast, and the surprising secret to the best cinnamon rolls ever! There was a tutorial for making tarte Tatin, and some ideas for budget-friendly baking...
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Welcome to The Kitchn's Best of 2012 roundup!
From December 17 through January 1 we are rounding up some of our favorite (and your favorite) posts from the past year.
(Images: See linked posts for full image credits)
5 Things Paris Taught Me About Travel
Recipe: Ham, Cheddar & Chive Egg Bakes
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Bacsac Bacsquare 04...
Apartment Therapy's Sofa Shopping Guide
Nikki’s Sweet and Cheery Print Studio
is it apropiate using salt as an ingredient in a sponge cake.I understand it contribute to hold the bubbly beaten eggs also does not contribute to develops the yeast.If it is convenient how to add it.together with the eggs together with the flour?
I would add the salt in with the flour - dry w/ dry, wet w/ wet.
dry w/ dry; wet w/wet???