Baking How-to

Baking How-to is a helpful guide that will get you prepped for creating outstanding dishes in the oven. Learn about the difference between baking powder and baking soda, how to use yeast and the basics to become the go to baker in your household.


How do you know when bread dough has risen enough? The answer is at your fingertips. Learn about the properties of yeast and dough and get tips and recipes on bread making.

Condensed milk and evaporated milk are similar but not interchangeable in recipes. Learn how condensed milk and evaporated milk are used in cooking and which is better for your cup of coffee, and which is better for baked goods and desserts such as candies, puddings and pies.

Using correct baking methods can make baking a cake a piece of cake. Learn various useful baking methods and tips in this article and soon enough you'll be a master in the kitchen.

Baking involves precision and good measure, but that doesn't mean it has to be difficult. Learn the answers to common baking questions, including how to ice a cake and how to ship your baked treats. Get started on your next sweet-tooth journey.

Pastry dough can be temperamental to work with, to say the least. But don't let that stop you from working with delicious pastry dough. Find tips on how to make pastries in this article.

Find basic instructions and definitions that will help you bake a perfect cake every time in this article. You'll learn about selecting the proper baking pan, cooling and frosting a finished cake, and more.

Baking cookies is a wonderful pastime that results in even more wonderful treats. In this article, we'll show you how to bake cookies, as well as test them for doneness and store them properly.

Making a bread recipe for the first time can be a bit scary, no matter how many cooking shows and famous chefs you've watched on television. But preparing your own breads isn't really that difficult if you follow the tips in this article.

Is flour inflammable? I heard that if you were to burn flour it would explode. If so, what is in flour that makes this happen?