🥚 Eggs in Baking It’s hard to overstate how essential eggs are in baking. They bind, leaven, emulsify, and add color, moisture, and flavor to everything from custards and cakes to meringues and macarons. Beyond their versatility, eggs are…
🌾 Flour in Baking If one ingredient defines baking, it’s flour — especially wheat flour. While sugar, eggs, and fat all play vital roles, flour forms the backbone and structure of most baked goods. It gives bread its chew,…
🍬 Sugar in Baking Sugar is a cornerstone of baking — not just because it’s sweet, but because it profoundly affects texture, color, and moisture. While we’re naturally drawn to sweetness, sugar does far more than please the palate….
🍫 Bakers’ Guide to Chocolate & Cocoa Chocolate contributes happiness to our lives and flavor, fat and sometimes sugar to baked goods. It’s one of baking’s most fascinating ingredients: made from the bitter seed of a tropical tree, yet…
Science of Baking Ingredients Learn the science behind baking ingredients. Ever wonder what would happen if you changed the number of eggs in a cake? Does it matter if you use shortening instead of butter? Is sugar only sweet…
Baking Techniques & Skills Mastering baking techniques is what transforms good recipes into great results. From basic skills like measuring ingredients to advanced methods like tempering chocolate or shaping dough, these guides walk you through the how and why…
These Chunky Cherry Chocolate Cookies are loaded with chopped fresh cherries, chocolate chunks and roughly chopped salted almonds. A sweet, salty, and juicy cookie with just the right amount of crunch. Why You’ll Love These Cookies These cookies have…
Sourdough Discard Zucchini Bread uses a whole pound of zucchini and a full cup of sourdough discard. This loaf has a special flavor that’s unlike your typical zucchini bread. The sticky lemon-glazed top is the perfect finishing touch. Why…