Baking School In-Depth: Japanese Milk Bread
Milk bread is divinely fluffy, with a downright cloudlike ivory interior and a bronzed, resilient crust that adds to the delicate...
Baking School In-Depth: Pavlova
This is a majestically dreamy dessert, which was named in honor of Russian ballerina Anna Pavlova, as the original shape of the tall, round...
Baking School In-Depth: Opera Cake
We’re kicking off this month’s lesson with a French classic: opera cake! A coffee- and chocolate-layered delight, the origins are uncertain. It is possible...
Baking School In-Depth: Egg Custard Tarts
Baking School In-Depth is going global this year with a brand-new lineup of recipes from around the world. To kick off the New Year,...
Baking School In-Depth: Churros
The origin of churros is sweetly tangled and widely disputed. Some say Portuguese sailors stumbled upon youtiao, a lightly salted golden-brown deep-fried strip of...
December: Our Three Most Popular Recipes Made Gluten-Free
Our final lesson of 2020 is a gluten-free primer, transforming three of our most popular recipes with the aid of Bob’s Red Mill Gluten...
April: Gluten-Free Chocolate Cake
With many of us looking for some sweet inspiration to keep us busy at home, this lesson delivers a welcome home baking adventure. This...
October: Apple Danish
This month's lesson is all about luscious lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the...
September: Challah
For the ninth lesson of our Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and...
August: The Power of Flour in Chocolate Chip Cookies
Flour is the building block of all baked goods. But how does it affect your baking? Using the classic chocolate chip cookie as our...