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.

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Butter is the ultimate ingredient for baked goods. But soft butter is even better. Here's how to get it.

By Jeremy Glass

Some of the best breads are leavened using yeast. But how does this tiny microbe make bread rise? And why is it so intimidating when it comes to baking?

By Stephanie Vermillion

While many home bakers, including most Americans, measure out flour and other ingredients with a cup, experts say you should ditch that cup for a scale. Here's why.

By Alia Hoyt

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Both are essential fats for baking, but they bring different flavors, textures and even appearances to the end product. So is one better than the other?

By Stephanie Vermillion

Don't know your cake flour from all-purpose? The difference is subtle but the end result is huge.

By Jeremy Glass

If you've taken up baking, and don't know AP flour from self-rising we'll explain the difference. Because the final product is only as good as the flour you put into it.

By Jeremy Glass

In an effort that would have made Marcel Proust proud, our writer goes into the kitchen in search of the perfect hump on the perfect little confection, the madeleine.

By Michelle Konstantinovsky

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No yeast to bake bread? No problem. You can start baking sourdough bread in about a week once you've made your own sourdough starter. We'll tell you how.

By Stephanie Vermillion

American viewers of the hit "The Great British Baking Show" might be confused by the challenge for "Biscuit Week." We break down how the American biscuit is vastly different from the British version.

By Dave Roos

Everyone loves getting holiday cookies. But nobody loves getting cookie crumbles. So how do you ship your cookies so they don't break?

By Shaun Chavis

Valentine's Day is a general get-out-of-jail-free card when it comes to counting calories, so make this year extra special for your special someone with one of these sweet treats.

By Sara Elliott

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Cupcakes go from class party to gourmet gala with these decorating techniques. When a swipe of plain old chocolate frosting just won't cut it, punch up the visual appeal of your cupcakes with our tips.

By Echo Surina

Cupcakes are a perfect dessert or anytime sweet treat. And they're great food for parties and celebrations because these days, you can make a cupcake look and taste like just about anything.

By Caitlin Uttley

Nowadays, you don't have to be invited to a wedding reception to see a really creative cake. Inventive decorating techniques are letting even novice cake decorators build innovative cakes.

By Sara Elliott

Whether you're baking a cake for a child's birthday or as a housewarming gift for friends, you want the cake to look as good as it tastes. These essentials will help you achieve confection perfection.

By Chris Obenschain

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When you think of cake, the usual suspects come to mind: butter, sugar, flour, eggs and maybe some chocolate. But would you consider adding hot peppers, soda, or even some pasta to your baking masterpiece?

By Emilie Sennebogen

That rich pumpkin filling and gooey melange of cinnamon apples can't stand alone on the dessert cart -- they belong inside a flaky, buttery pie crust. The crust makes or breaks a pie, which explains why so many of us buy them premade.

By Victoria Vogt

The perfectly iced little cakes you buy at your local bakery make cupcake baking seem like a snap. But when you try to bake your own, you end up with lumpy cakes smeared with runny icing. Where did you go wrong?

By Alia Hoyt

Some cupcakes are so intricately frosted that they're like little works of edible art -- but that's not going to stop you from eating them.

By Gallagher Flinn

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Fondant can be the syrupy goodness of a chocolate covered cherry or the center of a Cadbury Creme Egg. But most people know it as the smooth icing used to cover a fancy cake. It's all in how it's made.

By Emilie Sennebogen

There are many ways your cookies can go wrong. From the cookies merging together on the sheet to the bottoms burning to an undesirable shade of black, the bottom line is baking isn't easy. But these tips may help!

By Amanda Arnold

Upon a base of pastry dough, many irresistible creations have been made. But a pie with a tough crust won't win you any awards.

By Heather Kolich

Baking powder is an essential ingredient when preparing and making baked goods. As a leavening agent it gives volume and a fluffy texture to muffins, breads and cakes.

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Sucralose is a sugar substitute that is made from sugar, but it adds no calories to your total food intake because it isn't digested. Read this article to learn more about sucralose and how to use it.

By the Editors of Easy Home Cooking Magazine

Vanilla sugar is sugar that has been flavored with a vanilla bean. It can be made from scratch or found at gourmet stores. Read this article to learn more about vanilla sugar.

By the Editors of Easy Home Cooking Magazine