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These Cult-Favorite Department-Store Muffins Have a Smart Secret
Celebrity Recipe Battle
I would have never thought to try this.
Dec 11, 2019
Recipe: Black Pepper & Maple Roast Turkey
Spicy black pepper and sweet maple syrup mix together in a compound butter to flavor this easy roast turkey.
Nov 14, 2019
Recipe: Bourbon-Glazed Roast Turkey
Did someone say bourbon?
Nov 14, 2019
Recipe: Citrus-Herb Roast Turkey
A citrus and fresh herb compound butter flavors this easy roast turkey and also turns the tasty drippings into gravy.
Nov 14, 2019
Recipe: One-Pot Weeknight Beef Stroganoff
Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.
Nov 7, 2019
How To Make an Easy, Foolproof Pumpkin Roll
This recipe is foolproof.
Oct 26, 2019
How To Make Hasselback Apples
The best version of baked apples that we know.
Oct 25, 2019
Recipe: Pumpkin Magic Cake
A unique pumpkin dessert for pumpkin pie-lovers, pumpkin custard-lovers, and pumpkin cake-lovers alike.
Oct 8, 2019
Recipe: Sunken Apple Cake (Versunkener Apfelkuchen)
There are countless apple cakes in Germany, but this one, in which a rather plain batter rises up and bakes around sliced apples, has to be one of the most popular.
Sep 27, 2019
How To Make the Best-Ever Edible Cookie Dough
Fun, delicious, and safe to eat without baking!
Sep 16, 2019
How To Make Classic Chicken Marsala at Home
Tender chicken breasts in a creamy mushroom and Marsala sauce that's fast and fancy enough for a weeknight dinner date.
Jul 15, 2019
I Made Smitten Kitchen’s Famous Blueberry Muffins (They Have More than 800 Comments)
Celebrity Recipe Battle
I had to find out if they were worth the hype.
Jul 11, 2019
Why I Won’t Be Making Martha Stewart’s “Favorite” Blueberry Muffins Again
Celebrity Recipe Battle
These certainly aren't my favorite.
Jul 9, 2019
How To Make the Very Best Cheesy Potatoes
There's just one extra step (but an important one!) for the best potato casserole you've ever tasted.
Jun 9, 2019
Recipe: Rosemary Braised Lamb Shanks with Creamy Polenta
Yes, you can (and should!) make lamb shanks at home.
Jun 9, 2019
Recipe: Loaded Cheesy Cauliflower Bake
If you’ve never met a loaded baked potato you didn’t like, you’re about to meet your new favorite dinner casserole. It’s inspired by loaded potatoes, but calls for roasted cauliflower as the base. The florets are drenched in a creamy cheddar cheese sauce, mixed with plenty of crispy bacon bits and chopped scallions, and baked until bubbly and golden. Decadent isn’t often a word used to describe vegetables, but the rules change when cheese sauce gets involved.
Jun 9, 2019
Essential Holiday Recipe: The Best Cut-Out Sugar Cookies
There are a few recipes that we turn to every holiday season, and this buttery dreamboat of a sugar cookie is one of them. The dough is delicious and easy to work with, and it makes the most beautiful cookies; we even had a reader tell us it saved the day for her! While many sugar cookie recipes are a little bland, and frustratingly inconsistent in their texture (too sticky to roll out one minute, tough the next) we feel that this one gets it just right.
Jun 8, 2019
Recipe: Dorie Greenspan’s Classic Jammer Cookies
If you made me choose a favorite cookie from Dorie Greenspan, I’d have to plead the Fifth. There are far too many delights to choose from — beginning with those classic, chocolatey World Peace Cookies to these Jammers. But if I had to pick a favorite Dorie Greenspan cookie story, this one would be it. Because these cookies — made with a vanilla sablé dough, topped with thick jam, surrounded by tender, crumbly streusel — came to Dorie in a dream.
Jun 7, 2019
Recipe: Dorie Greenspan’s Chocolate Chip Mandelbrot
Dorie’s new cookbook, perfectly titled Dorie’s Cookies, is truly a treasure trove of cookie recipes. Perfect for the astute beginner or intrepid pro, it has a fair share of recipes to appeal to any and all bakers. But for someone like me, who comes to baking with a bit of a groan at the thought of all that measuring, there are also stories to help get me in the baking spirit.
Jun 7, 2019
A Complete Guide to Storing Your Flour
A lot has changed in the world of flours since I was a child. The shelves that used to hold just all-purpose, bread, and cake flour are now groaning with flours milled from seeds, nuts, and grains. What’s the best way to store all these flours, and how long do they last? We spoke to Susan Reid of King Arthur Flour and Cassidy Stockton of Bob’s Red Mill, and they helped us compile this guide on the different categories of flours, where to store them, and their shelf lives.
Jun 5, 2019
Recipe: Whole Citrus-Braised Chicken in the Slow Cooker
This is a classic “dump it and forget it” dish. Just rub the chicken with seasoning, add some lemon or orange juice and chicken broth, and set the timer. The result is the most tender chicken you’ve ever tasted with just the right amount of citrus-garlic flavor in every bite. You might wonder about the point of slow-cooking a chicken when roasting it is far quicker. For one thing, the texture and tenderness of this chicken is unbeatable.
Jun 5, 2019
How To Make Gnocchi
Gnocchi is one of our very, very favorite Italian treats. These little potato dumplings, shaped like pillows with ridges to catch the sauce — they’re quite simple to make, and absolutely delicious to eat. Here’s a quick tutorial for making gnocchi at home. (Image credit: Apartment Therapy)Fill the saucepan with water, and stir in 1 tablespoon salt. Add the potatoes. Boil the potatoes, in their skins, until they are nearly falling apart.
Jun 5, 2019
Houska: Czech Braided Sweet Bread for Easter and Christmas (Vánočka)
An enormous braided loaf, scented with nutmeg and lemon, peppered with almonds and plump golden raisins
Jun 5, 2019
Food Science: Why Some Flour Gets Bleached and Bromated
After listening to Evan Kleinman’s talk with Cindy Mushet about flour on the Good Food show this past week, we were left thinking about bleached and unbleached flour. Mushet is insistent that unbleached flour is best, and that made us wonder why it started getting bleached in the first place…Fresh flour straight from the mill isn’t actually quite ready to be used in baking and actually improves with a little aging.
Jun 4, 2019
Recipe: Blackberry and Nectarine Upside-Down Sheet Cake
Don’t think pineapple is the only fruit that gets to have all the fun when it comes to upside-down cakes. Here, a sparkling combination of inky sweet blackberries and tender nectarines gives a classic yellow cake a jewel-toned finish. If you’re due to bring a summery dessert to an office party or barbecue, you’ll want to save this recipe for just that. We’re nominating this cake from Yossy Arefi of Apt. 2B Baking Co. “the official cake of summer.
Jun 4, 2019
Recipe: Strawberry Slab Pie
Strawberries don’t have to work very hard to earn a place as one of our favorite berries of summer. They are the first to arrive, tend to be the most affordable, and really know how to work the spotlight with very little help. So when you’re ready to take your fresh munching to the next level, make this slab pie dreamed up by cookbook author Yossy Arefi.
Jun 4, 2019
Christina Tosi’s Corn Cookies from Momofuku Milk Bar
I’m going to go out on a limb here and say that it is un-possible to pass by one of Milk Bar’s four New York locations or read one of Pastry Chef Christina Tosi’s recipes online and not feel an immediate sugar craving. Just opening this cookbook gave me a sugar rush. Within these pages, Tosi breaks down how she makes all her now-famous recipes. Crack pie is here. Compost cookies are here. Her cakes and tarts and magic-seeming garnishes: yup, all here.
Jun 4, 2019
Recipe: Rosemary-Walnut Brown Butter Cookies
As if the toasted walnuts weren’t enough, we decided to brown the butter in these shortbread cookies for an extra dose of nutty richness! Rosemary might sound strange in a cookie, but it adds just the right balance of fresh flavor. These cookies are crunchy and addictive, and they go perfectly with an afternoon cup of tea! If you don’t have walnuts at home, try substituting almonds or pine nuts.
Jun 4, 2019
Cauliflower Flour Is the Latest in Alternative Low-Carb Baking
Cauliflower flour is here to make all your low-carb, gluten-free baked goods an (easier) reality. It’s a fantastic development that will be great for Paleo and keto dieters, people who don’t eat gluten, and anyone who wants to cut down on carbs in their baking. It is, however, driving me absolutely bonkers today, because every time I say the words “cauliflower flour,” the conversation devolves into a Who’s on First-style comedy routine.
May 30, 2019
8 Birthday Cake Recipes for Your Next Celebration
Everyone celebrates their birthday differently, but if there’s one common thread, it’s the presence of a cake (or, at the very least, a birthday-inspired dessert). Whether you’re baking a celebratory treat for yourself, your kids, your best friend, or a coworker, here are our eight all-time favorite birthday cakes and birthday-inspired desserts. A super-simple, foolproof recipe is especially important on the day of a birthday party.
May 30, 2019
Recipe: Easy Slow Cooker Beef Stroganoff
Family-friendly classics don’t have to start with a can of condensed soup. This easy beef stroganoff is just as comforting as the one you grew up with, but is made with fresh mushrooms and a simple gravy that comes together as the ingredients braise in the slow cooker. It requires minimal upfront prep (no stovetop browning!), meaning you can toss in all the ingredients in the morning and then return to a warm dinner in the evening.
May 30, 2019
Are Vital Wheat Gluten and Wheat Gluten the Same Thing?
Q: Are vital wheat gluten and wheat gluten the same thing? A bread recipe specifically calls for ‘Vital Wheat Gluten.’ My neighborhood mill only has ‘Wheat Gluten’. They could not tell me if there is a difference. Sent by Dan Editor: Yes, the two names are used interchangeably. Sometimes seitan is also called wheat gluten because it is made from vital wheat gluten, water, and spices, but when talking about bread recipes, vital wheat gluten flour is what is used.
May 30, 2019
How Do I Keep Dry Ingredients from Flying out of the Mixer Bowl?
Q: When adding dry ingredients to wet with the mixer on low speed, the flour sprays over the mixer as well as the counter and floor. I purchased the guard and have it snapped onto the rim of the bowl. Any other suggestions to help prevent the mess? Sent by Sharon Editor: There’s actually an easy fix to keep your dry ingredients from making a mess after you turn the mixer on! Just drape a kitchen towel over the bowl before you turn it on.
May 30, 2019
Recipe: Upside-Down Strawberry Skillet Cake
Add this to your list of essential summer baking.
May 28, 2019
Recipe: Cherry Pie Bars
If you make just one cherry dessert this summer, this should be it.
May 28, 2019
Recipe: Zucchini Chocolate Breakfast Cookies
They have yogurt and oats in them!
May 28, 2019
Recipe: Blueberry Crumb Bars
And who can resist a buttery crumb topping?
May 28, 2019
Recipe: The Ultimate Baked Caprese Mac and Cheese
Hands-down, the ultimate way to indulge in caprese.
May 28, 2019
Recipe: Baked Corn Pudding Casserole
It's soft and tender on the inside and blanketed with a delicate golden crust.
May 28, 2019
Divorce, Doughnuts, Grammy, and Me
Mother's Day
I thought my grandmother loathed my dad. So why did she send us to him with a bag of homemade doughnuts?
May 9, 2019
Good Cure Question: What Are Processed Foods?
Last Thursday I gave a controversial assignment as part of Week Two of The Kitchn Cure: I asked you to pitch your processed foods.And the questions started rolling in about what, exactly, processed foods are?Processed food is basically food that has been changed from its natural state for the sake of shelf life and safety, or for the sake of convenience.
May 3, 2019
Why You Should Probably Be Storing Your Whole-Grain Flours in the Freezer
Let’s just say you were unable to resist the temptation of the bulk bin aisle, and you’ve arrived home with a half-dozen baggies filled with everything from quinoa flour to einkorn. These things happen, but not to worry, because you have plans — big plans! — for baking all sorts of wondrous things in the coming weeks. Okay, you eager-beaver baker, you — do you know where you should be storing all your lovely bags of whole-grain flour until your schedule clears?
May 3, 2019
What’s the Difference Between Cake Flour, Pastry Flour, All-Purpose Flour, and Bread Flour
If you make bread every weekend or have an obsession with cakes, it makes sense to keep specific flours for those recipes on hand. But what about the rest of us? Is there such a big difference between these flours or can all-purpose flour really be used for all purposes? First, what’s actually the same about all these flours is that they are made from wheat.
May 3, 2019
Food Science: What is Self-Rising Flour?
We’ve been keeping an eye out for good products to recommend for folks wanting to tackle baking this year. The idea of self-rising flour seemed promising at first, but it didn’t end up being quite what we thought…As it turns out, flour being marketed as “self-rising” (or “self-raising,” as it is called in the UK) is simply regular flour with baking powder added. The ratio of ingredients is usually about 1 1/2 teaspoons of baking powder per cup of flour.
May 3, 2019
Recipe: Chocolate Chip and Toffee Shortbread Cookies
I got this recipe from a friend of the family. Apparently, these little shortbread cookies were a huge hit in the teachers’ workroom at my friend’s elementary school. I figured that any humble cookie that can wow a bunch of teachers — who’ve likely eaten more cookies in their day than they can count — was worth trying. And you know what? Yup, totally worth it. These are great cookies for people who don’t like too-sweet cookies.
May 2, 2019
What’s the Difference? Flour, Cornstarch, Potato Starch, and Arrowroot
Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we’ll check out the different kinds of starches that get used in cooking and why you might choose to use one over the other…Starches can vary widely in terms of how quickly they thicken, how much they thicken, the quality of the thickening, and their flavor after thickening.
May 2, 2019
Good Question: Help Me Find a Flour Container
Sheri is looking for a good flour canister. Can you help? I am completely hooked on Artisan Bread in 5 Minutes a Day (which I originally spotted on your site). I haven’t bought bread at a store in two months now, which is amazing considering I have an 8-month-old and work full time. My newfound love has required that I acquire some new kitchen tools. I’ve found most things I need, but I can’t for the life of me find a flour canister that will work.
May 2, 2019
Product Review: Trader Joe’s All-Purpose Flour
Trader Joe’s certainly caused quite a hubbub when they decided to stop carrying King Arthur Flour and switch over to a store brand. We saw the new Trader Joe’s all-purpose flour on the shelves for the first time this past weekend and picked up a bag. Time to put it to the test!Reading the packaging information, we have to say that this flour looks promising. The flour is unbleached, which we prefer. Nothing too scary on the ingredient list.
May 2, 2019
Recipe: No-Knead Multigrain Bread
Whole-wheat breads are an acquired taste, in my opinion. Some people love them, some people learn to love them, and some people (like me) never quite warm up to their bitter, earthy flavors. Enter this new no-knead bread recipe. If you’ve never really liked whole-grain breads but wish you did, you’ve got to give this recipe a try. It’s definitely changed the way I feel about whole-wheat loaves! My dad is actually the mastermind behind this recipe.
May 2, 2019
What Can I Do With White Whole Wheat Flour?
Q: I tried the Hearty and Healthy Apple Muffins (which were delicious) but now I have leftover white whole wheat flour.I normally use all purpose but was hoping for some more recipe ideas for white whole wheat flour? Specifically desserts?Sent by AmandaEditor: Amanda, here’s a great post on substituting white whole wheat flour:• Good Question: Subsituting White Whole Wheat FlourReaders, what recipes do you think would be best for a white whole wheat flour substitution?
May 2, 2019
Here’s How You Can Sift Flour Without a Sifter
Sifting is a way to lighten flour that’s gotten packed down in a bag during storage and shipping. It’s also useful for mixing dry ingredients together and making sure there aren’t any stubborn clumps. You don’t need a fancy sifter (though they’re great fun!), but a few basic kitchen tools you probably already have.The simplest way we know to sift flour is to dump it into a strainer over our mixing bowl.
May 2, 2019
Good to the Grain by Kim Boyce Book Review 2010
This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them. A cookbook that goes beyond just substituting whole grains for all-purpose flour and actually explores what each kind of grain has to offer. No matter what kind of baking you do, you’ll want to check out this cookbook!
May 2, 2019
Good News! King Arthur Now Carries Gluten-Free Flours
King Arthur Flour has been our flour of choice ever since we first started baking. It’s a reliable product of consistently high-quality, and definitely can’t be blamed for any of our baking flops! We are so happy to see the company come out with a line of gluten-free flours and mixes so more people can benefit from their excellent products!King Arthur’s new gluten-free multi-purpose flour is the one product that has us the most intrigued and excited.
May 2, 2019
Grain Mills: A Good Investment?
We never even considered milling our own grain until we started doing a lot more multi-grain baking and cooking. Those quinoa and spelt flours get expensive! It sure would be nice to buy the whole-grains or nuts for these flours in bulk and grind them ourselves at home. Do any of you do this?We’ve been using our food processor to do some very basic milling. Pour in the nut or grain, give it a few good pulses, and manage to get a fairly decent flour.
May 2, 2019
Ingredient Spotlight: Buckwheat Flour
While we haven’t given up on making our own soba noodles, we do have almost an entire bag of leftover buckwheat flour just begging to be used in creative and interesting ways. We’ve had whole buckwheat groats a few times, but we have less experience with the ground flour. Any suggestions?The challenge with buckwheat flour is two-fold. First, it has a fairly strong, bitter flavor that can easily overwhelm a recipe.
May 2, 2019
Recipe: Real Irish Scones
I once took a work trip to do nothing but learn about Irish milk, cheese, and butter. Lucky for me, the first thing I ate when I arrived, jet-lagged and haggard, was a scone. I still remember this particular scone because it was fluffier and richer than any scone I’d ever had. After spending a few minutes under the spell of this little morsel, I pulled myself together and asked the chef if it wasn’t in fact a biscuit.
May 2, 2019
Recipe: Chewy Molasses Cookies with Crunchy Lemon Glaze
They're soft and melting, with a crunchy lemon glaze.
May 2, 2019
Recipe: Cranberry Curd Bars with Walnut Shortbread Crust
Here’s one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don’t worry – this whole recipe can be made a day ahead, perfect for the busy Thanksgiving week. I started out wanting to make this recipe with straight cranberry juice.
May 2, 2019
Coconut Flour: Is This the Best Gluten-Free Flour?
We asked you about your favorite gluten-free flours earlier today, and I wanted to chime in with one more: my favorite. Over the last several years as more and more gluten-free recipes worth trying have surfaced, it seems as though I’ve had a constant stock of coconut flour in my pantry. It’s 100% gluten free and is loaded with fiber and packs a protein punch as well. It has quickly become my go-to flour for baked goods, gravies and even smoothies. You heard me — smoothies.
May 2, 2019
What’s the Difference? Flour vs. Corn Tortillas
Yes, one is made of flour and the other of corn. But as I stood in the grocery store the other day with one of each in my hands and a foggy memory of what the recipe called for, I had to ask myself if it really mattered which one I bought. Can’t we just substitute one for the other?I think it comes down to two things: how you want to use the tortillas and which you prefer.Flour tortillas are very soft and pliable with a neutral sweetish flavor.
May 2, 2019
Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak
My recipe stories seem to fall into a predictable rut: I had to feed a few people, and I needed something easy and simple, and so this recipe was born. But honestly, that’s the way I cook. I look for recipes that give maximum pleasure at the lowest common denominator of work, ingredients, and convenience. The results aren’t always worth talking about, but this recipe — oh, this one is.
May 2, 2019
Recipe: Rye Toasting Bread with Dried Cherries & Pumpkin Seeds
Winter has me baking a lot — bread, especially — so this week when it got unbearably frigid outside I came up with a bread for breakfast and snack-time that pulls inspiration from three very different recipes: my grandmother’s English muffin toasting bread, a thin dark 100% rye I used to be able to find in health food stores but alas no longer, and the fruity, nutty, seediness of my “truly everything bagels” recipe.
May 2, 2019
Recipe: Apple Cinnamon Toaster Strudels
We're making those apple cinnamon toaster strudels you loved so much from scratch, so you can keep them in your freezer instead of buying the boxed stuff.
May 2, 2019
How To Make Basic White Sandwich Bread
What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, French toast on Saturday mornings, and picnics in the park. If you’ve been thinking of trying your hand at homemade sandwich bread, here’s a great recipe to make first. White sandwich bread should be sturdy enough to support a generous spread of mayo and few layers of deli meat, but still soft enough to chew easily.
May 2, 2019
Brunch Recipe for a Crowd: Country Ham & Onion Quiche Baked in a Sheet Pan
The recipe to make when you have many mouths to feed.
May 2, 2019
What Can I Make with Whole Wheat Flour?
Q: I bought some whole wheat flour hoping to be more healthy in my baking. But most recipes I’ve found recommend whole wheat pastry flour to prevent baked goods from being too dense. What can I make with my non-pastry flour!?Sent by AshleyEditor: Regular whole wheat flour (non-pastry!) is great for using in breads. Not just sandwich loaves, but also pizza dough, dinner rolls, flatbreads, and the like.
May 2, 2019
Low-Fat, High-Protein & Gluten-Free: Peanut Flour
The more I hear about peanut flour, the more intrigued I become. I first came across this product while researching African peanut soups, and then a friend mentioned that she uses peanut flour in her baking all the time. And apparently it’s low in fat, high in protein, and gluten-free? Hello! What is this magical ingredient and where can I find some?Peanut flour is made by grinding the roasted nuts into a thick paste, and then pressing out most or all of the oil.
May 2, 2019
For Corn Tortillas to Tamales: Masa Harina
Even if you don’t know what masa harina is, you’ve almost certainly eaten it. This is the flour used to make corn tortillas and the filling for tamales. Pupusas, arepas, and sopes are all made with it, along with plenty of other favorite dishes. Masa harina is as central to the Mexican and South American pantry as chiles and dried beans. Do you ever cook with it?Masa harina is more than plain corn flour. Before being ground, the corn kernels for masa harina are soaked with limewater.
May 2, 2019
Recipe: Irish Shortbread Toffee Bars
Of my hundreds of cherished cookbooks, my old school community cookbooks rank at the top of the class. (Bonus points if written by a Southern Junior League!) I love reading these retro tomes for entertainment, but they are often the first place I turn for new recipe inspiration, as well. Last week I dusted off a particular favorite—Notably Nashville—for a little late night reading.
May 2, 2019
Marion Cunningham’s Brandy Snaps
My absolute favorite thing about the holidays — besides the time with family and friends — is hands-down the COOKIES! Retail stores and local craft shops are known to pass out a few fresh cookies to spread the holiday cheer as you shop, and I’ll typically grab an extra sample or two when the wife isn’t looking. “I’m just not sure if that’s nutmeg or cinnamon I taste, I think I’ll just have to try one more to be certain.
May 2, 2019
Going Gluten-Free? Make Your Own All-Purpose Flour Mix
If you’re taking the plunge into gluten-free eating this year, you might be feeling a bit overwhelmed right about now. With so much information and so many products out there, where do you even start? This straightforward guide to gluten-free flours and explanation for making your very own signature flour mix from Shauna Ahern of Gluten-Free Girl and The Chef is just what you need to get going.
May 2, 2019
Sun-Flour: Make Your Own Gluten-Free Sunflower Seed Flour
Since going gluten-free, I’ve had lots of fun expanding my arsenal of flours. My latest discovery? DIY sunflower seed flour. I discovered “sun-flour” while developing my recipe for Fruit Crumble with Oats & Dates and have started using this wonderful ingredient in other baked goods, too. Rich in protein and fiber, sunflower seed flour is mildly sweet and nutty, yet neutral enough to use in many baked goods.
May 2, 2019