You’ve had that bar of baking chocolate in the pantry for months, and maybe you’ve just grabbed it for a recipe and noticed it looks a little… off. Maybe there’s a powdery film on the surface, or the whole thing looks a little cloudy. Not quite like the creamy chocolate […]
There is a lot to love about spring: spring break, warmer weather, flowers (maybe not the allergies!), but most of all, the food! Spring is one of the best times of year for fresh produce, mostly just because we’ve been missing it so badly all winter. Sweet green peas, asparagus, […]
Makes one 9-in by 13-in pan You can use any nuts to finish this bar—pecans, walnuts, almonds, cashews, or even a mixture. Ingredients Shortbread Crust 2 cups all-purpose flour 3/4 cup confectioners’ sugar 7 oz (14 tablespoons) unsalted butter 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Brownie Filling […]
Malted barley is called for in many of our bread recipes (as malt syrup) because of its impact on the dough. Malt is made by separating the enzymes that break down starch into sugar from cereal grains, usually barley. Many flours are treated with malts at the mill, but organic […]
Royal icing is a decorative icing made from egg whites and confectioners’ sugar. In professional bakeshops, it is used to decorate cakes, pastries, and candies, but at home, it is primarily used to decorate rolled out sugar or gingerbread cookies. We explain how to make and use traditional royal icing […]
Sponge cake, whether you know it as génoise or pan di Spagna, is a light, sweet, delicate cake rich in eggs. These cakes are made from egg foams with very little or no added fat. To add moisture, sponge cakes are often liberally brushed with sugar syrup. Fill the cake […]
Makes 12 servings Buckle Filling Ingredients 3/4 cup plus 2 tablespoons evaporated cane sugar 4 tablespoons unsalted margarine or coconut oil 1 teaspoon starch-based egg replacer 1 3/4 cups all-purpose flour or gluten-free flour blend 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 cup almond milk, or other non-dairy […]
It’s a popular topic of conversation in the baking community: volume or weight? Many say ingredients should be measured by weight, no question. It is more accurate and more convenient (less dirty dishes!). But in the U.S., most recipes (ours included) for home cooks and bakers are written using volume […]
Makes 8 servings Sweet, warm spices like cinnamon, nutmeg, clove, and allspice give gingerbread and many other baked goods their unmistakable aromas. Spices are generally understood to be dried aromatic ingredients, typically the bark or seeds of a plant; they are sold whole or ground. Whole spices may be toasted, […]
I am one of those people who says, “Oh my goodness, this is my new favorite food” when I taste just about anything, so my endorsement may not hold much weight. That being said, I love sticky toffee pudding more than just about anything. If you’ve never had sticky toffee […]
Gluten is a popular topic when it comes to diets and nutrition, but what is gluten exactly? Or, more importantly, what is its role in the kitchen? Gluten is formed by the proteins present in wheat flour (wheat is the only grain that forms measurable amounts of gluten, making it […]
Makes 2 loaves If you grow zucchini in your garden, you’ll be glad to have this recipe come late summer. Note that the larger a zucchini grows, the tougher its skin, the drier its flesh, and the more bitter its seeds. If you are using large zucchini for this recipe, […]