Baking School In-Depth: Triple-Chocolate Mousse Cake
Inspired by chocolate entremets found at the finest French restaurants and pâtisseries, this Triple-Chocolate Mousse Cake delivers an array of chocolaty elements, from cake...
Pumpkin Spice Bagels: Your Top 5 Questions Answered
This Wednesday, two members of our Test Kitchen team went live with you on Facebook to answer some of your most pressing questions for...
Better Baking Academy: Three Ways with Oatmeal Cookies
In our August lesson of the Better Baking Academy with Bob’s Red Mill, we give you three takes on a classic:...
Better Baking Academy: Summer Focaccia
For our July lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully...
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...
July: Pâte à Choux Two Ways
For our seventh module, it’s time to take on the French classic: pâte à choux. A twice-cooked dough—first on the stovetop and again in...
June: Heirloom Tomato Pizza
Summertime: the tomatoes are ripe, and the baking’s easy. Time to dive deep into pizza, the best way to turn a simple recipe of...