Baking School In-Depth: Angel Food Cake
Angel food cake, known for its light and airy texture, is believed to have originated in the United States in the early 19th century....
Baking School In-Depth: Semifreddo
Semifreddo, which translates to “half cold” or “half frozen,” is an elegant dessert that differs from ice cream in that it has a semifrozen...
Baking School In-Depth: Vanilla Extract and Very Vanilla Layer Cake
Vanilla remains a treasured, steadfast ingredient prized for its enchanting essence. Every bean from the vanilla orchid contains tiny seeds, which add depth and...
Baking School In-Depth: Glazed and Filled Yeasted Doughnuts
Doughnuts are an iconic American pastry that have been enjoyed for generations. The sweet aroma of freshly fried doughnuts is irresistible, and biting into...
Baking School In-Depth: Île Flottante
The origin of this beloved French dessert can be traced back to 1651, when François-Pierre de la Varenne, the father of classic French cuisine,...
Baking School In-Depth: Petit Fours
During the 19th century in France, bakers discovered they could utilize the residual warmth of their stone ovens after extinguishing the initial intense heat....
Baking School In-Depth: Swiss Cake Rolls
Swiss rolls, the beloved American snack, have a rich origin based in Europe. In 1964, the founder of Little Debbie, O.D. McKee, embarked on...
From the Pantry: Citrus
In the darkest days of winter, bakers yearning for fresh produce are rewarded with the colorful bounty of citrus season. Ruby Red grapefruit, maroon...
From the Pantry: Cherries
In the dead of scorching summer heat, I can find few things that bring greater pleasure than a bowl brimming with chilled cherries. Their...
The Big Chill
Learn how to properly freeze your dough and baked goods for quick, anytime treats that will satisfy every craving and occasion.
DOUGH VS. BATTER: CAN...