Get out your cookie sheets, cake pans and mixing bowls this May, because it’s baking month. We’re here to help make you a better baker, whether you’ve never made a chocolate chip cookie or you whip out homemade croissants on the reg. We’ll talk about the importance of the eggs you buy (yes, size matters in the very scientific world of baking), we’ll finally get to the bottom of the whole baking soda vs. baking powder thing and we’ll even find out which baking mixes professional bakers use at home.
Keep coming back all month to find out what we’ve got in the oven.
Chewy, fudgy, shiny, gooey: Everyone has their own definition of the perfect brownie. Here's how these pros achieve their idea of perfection.
Sometimes the real thing isn't any more effective than artificial. Here's why.
Waiting around for butter to soften can be a real pain, but melting it isn’t the answer.
Bench scrapers, drum sieves, heat guns and quenelle spoons ... this isn't your average list of whisks and stand mixers.
Channel your inner Sandra Lee (but better) with these semi-homemade tips.
Your cookies, brownies and cakes can benefit from cannabidiol. Here's how to do it at home.
A frosted cake doesn't have to be perfectly executed to be gorgeous. These baking experts shared their best tricks.
Professional bakers share which particular mixes they endorse, including Betty Crocker, Duncan Hines and more.
You'll never mix up these two ingredients again.
If your cakes and cookies are coming out wrong, it could be because you're buying the wrong size eggs.
Star baker Rhonda Hull not only took Amateur Best In Show but earned the top spots in six other categories.
Baking is a form of altruism. What better excuse to make some cookies?
So much chocolate.
Shield your eyes if you're on a diet.
Gluten be gone.
It's not just about giving them something sweet.