Baking Guides
Fresh bread, layer cakes, and casseroles: if it cooks in the oven, it's fair game. Our baking guides share tips and tricks for baking the best sweet and savory fare.
How Silicone Baking Mats Are Ruining Your Cookies
What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?
The Science of Sourdough Starters
What Is Gluten? The Science Behind Great Dough
What to Do With Leftover Vanilla Bean Pods
The Quickest Way to Soften Brown Sugar
The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
How to Make a Paper Piping Bag
How to Knead, Fold, and Shape Sourdough Bread
The Best Flour for Sourdough Starters: An Investigation
Can't Find Bread Flour? Vital Wheat Gluten Can Help
The Best Way to Refrigerate or Freeze (Most) Cookie Doughs
Breadmaking 101: All About Proofing and Fermentation
The Difference Between Blackstrap Molasses and True Molasses
Breadmaking 101: How to Troubleshoot Bad Bread
What's the Difference Between Dutch Process and Natural Cocoa Powder?
The Science of Baking Bread (and How to Do It Right)
Pizza Flour Types, Foams, and Dough
Meet the Umami Bomb of Dessert: Malted Milk Powder
A Guide to Cake Frosting
How Do Stand Mixers Work?
The Best Bread-Making Tools, According to Our Experts and Tests
What to Bake When You're Out of Flour
Watch Kenji Make No-Knead Bread With Beer
Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is
How Does Baking Powder Affect My Cookies?
What's the Difference Between Light and Dark Brown Sugar?
How to Oven-Dry Bread for Faster, More Flavorful Thanksgiving Stuffing
The Right Way to Toast a Bagel
Cookie Science: Why Cream Butter and Sugar?
How to Scale a Recipe for Cake to Fit Any Pan
Keep Brown Sugar Soft in One Easy Step
How to Measure a Cup of Flour | BraveTart
Does Refrigeration Really Ruin Bread?
A Very Unofficial Snack Cake Field Guide
I Baked 12 Pounds of Mac and Cheese to Find the Best Casserole Dishes
Real Talk: DIY Vanilla Extract Is a Waste of Time and Money
Cookie Science: The Real Differences Between Brown and White Sugars
The Best Way to Temper Chocolate | The Food Lab
How to Use a Bundt Pan
Baking Guides: How to Make Mini Pies
How to Blind Bake Pie Crust Without Weights
How to Rescue Swiss Buttercream, No Matter the Problem
What's The Best Way To Freeze Pizza Dough? | Ask The Food Lab
Pizza Protips: How's the Water?
How to Line a Cake Pan With Parchment
How to Make Vibrant, Flavorful Fruit Frostings
Make an Easy Tart With Fresh Summer Fruit and a Creamy Spread
For Your Next Baking Adventure, Mix and Match Your Layers
I Tested 5 Cake Pans and Found Two Favorites for Evenly Baked and Browned Layers
Breadmaking 101: How to Mix and Knead Bread Dough Like a Pro
Cookie Science: How Do Eggs Affect My Cookies?
11 Essential Tips for Better Pizza | The Food Lab
The Science of Pie: 7 Pie Crust Myths That Need to Go Away
The World of Buttercreams: 6 Varieties to Try at Home
A Royal-Icing Tutorial: Decorate Christmas Cookies Like a Boss
The Best Frozen Puff Pastry | Taste Test
Is Better Vanilla Extract Worth the Price? | Taste Test