Waste Not: 5 Ways to Use Leftover Bread
We've been baking our own weekly bread for a while now, which has been extremely satisfying. But on the downside, we've discovered that our homemade bread stales a lot quicker than store-bought bread....
Posts tagged “Baking Products”
Holiday Baking: Stock Up On Nuts Now!
We'll never forget the year that we put off buying nuts for our pecan pie until the weekend before Thanksgiving and then had to go to four stores before finding one lone stale package still on the she...
Cookie Art: Painted Sugar Cookies from Martha Stewart
This is our kind of art project - the kind you can eat! Martha Stewart uses straight food coloring to get those vibrant colors and an interesting technique for applying them. Even with our limited art...
From The Spice Cupboard: Mace
Many of us probably associate "mace" with the defensive pepper spray, but the real mace is actually a pungent spice related to nutmeg! In ground form, it can turn dishes a lovely mustard yellow and ad...
Quick Tip: Store Nuts in the Freezer
We stocked up on nuts this past weekend in anticipation of all the holiday baking we have planned in the next two months. A while back, we learned that the best place to keep nuts for long-term storag...
Good Tool: Cookie Scoops
Between the baking bug that got us as soon as the weather turned cool and the holiday baking we see looming on the horizon, we're thinking it might be about time to invest in a good set of cookie scoo...
Gooey and Fudgy: Hershey's Ultimate Chocolate Brownies
Recipe Review
Got a serious chocolate craving? These brownies will do the trick and leave you wishing you had room for more. They're intensely chocolately and so fudgy you almost need a spoon. You'll definitely nee...
Kitchen Shortcut: How to Toast Nuts in the Microwave
Did you know that you can toast nuts in the microwave? Neither did we! Harold McGee mentions it in passing in the section about cooking with nuts in On Food and Cooking, and we thought we'd put it to ...
What's the Difference? Gelatin Powder, Gelatin Sheets, and Leaf Gelatin
We've been having a bit of a debate at Kitchn Central stemming from a comment left on our post about Spanish Desserts for Fall. Reader MSN asked about substituting gelatin leaf (called for in one of t...
How to Tell When Cake is Finished Baking
A dry, crumbly cake when you've been anticipating a moist, delicious one is a very sad thing. Learning how to tell the exact moment when a cake should come out of the oven can take some practice. Luck...
Impossible to Resist: Apple Cider Doughnuts
The way we see it, if you drive out to an orchard and spend a wholesome afternoon picking apples, you've earned a doughnut at the end of the day. Besides apple cider doughnuts are as seasonal as the a...
Conscientious Cook: Alternatives to Vegetable Shortening
Growing up, we always had a big can of Crisco sitting on the pantry shelf. It got used for everything from greasing pans to making the flakiest pie crust ever. Now that trans fats are drawing some jus...
Basic Techniques: How to Shape a Loaf of Bread
Now that it's finally cool enough to turn on our ovens again, we're getting back into the habit of baking bread at home. Last weekend, we made a few loaves of sandwich bread to eat during the week. ...
Waste Not! Five Ways To Use Mealy Apples
A mealy apple is no one's favorite lunchtime surprise, we can all agree on that! So what do you do when you wind up with a bunch of them in your fridge? Before just throwing them away, try using them ...
Word of Mouth: Gianduja
Gianduja (jhe-yan doo yah), noun - A smooth spread made of chocolate and ground hazelnuts, from the Piedmont region in Italy. (Variation: Gianduia) Before Nutella, there was gianduja! Do you love thi...
Crust and Crumb: A Return to Baking Bread
Our very favorite thing about fall isn't apple picking, or seeing all the great produce at the market, or even gearing up for the approaching holidays. It's the ability to turn on our oven again! And ...
Kitchen Science: Why Toast Nuts Before Baking?
Taking the extra step to toast nuts on their own when they'll just be going back into the oven again as an ingredient in a baked dish can feel like just that - an extra step. As we toasted nuts for a ...
Learning To Love Wheat Bran
Confession: we're trying valiantly to overcome an aversion to wheat bran. Thanks to one-too-many encounters with dense tasteless homemade bran muffins in our younger years, this is definitely an uphil...
Bring On Autumn! Pumpkin Spiced Baked Goods
In another month or two, we'll probably be groaning at the mere mention of a recipe with pumpkin spices...but not now! Right now we're definitely ready for some pumpkin-y treats, warm from the oven an...
How Can I Double A Batch of Cookies?
Good Questions
Q: Any tips on doubling cookie recipe batches? Do I need to add more eggs? I made snickerdoodles and doubled the recipe, but they came out flat and chewy, not puffy. Sent by Joyce...
Is Mexican Vanilla Safe to Use?
Good Questions
Q: A friend just came back from Mexico with a pint of Mexican vanilla. She raved about the flavoring and split the bottle with me but I'm hesitant to use the extract. Isn't it banned in the US for hea...
Baking Lessons: How to Proof Yeast
Call us old-school, but we proof our yeast even if it's not mentioned in the instructions and even if the jar of yeast says it can be added right into the dough. We just don't want to go through all t...
Word of Mouth: PDQ Bread
PDQ Bread, noun: General term for breads that can be quickly made in about an hour by using baking soda and/or baking powder as the leavening. "PDQ" stands for "Pretty Darned Quick"! Quick breads are...
Simple Solutions: How to Make a Quick Sugar Icing
This is one of those cook’s tricks we keep in our back pocket. A simple sugar icing will fancy up some scones for company or add the perfect touch to a batch of cookies. It’s so easy, you don’t ...
Oven-Free Baking: How To Bake Flatbread on the Stovetop
While we love fresh-baked bread, we really don't love turning on the oven and making our hot apartment even hotter! That's why this summer, we've been playing around with making flatbreads like pita a...
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