Category Archives: Baking

Tips for Troubleshooting Pie Crusts

piecrust

Pie crusts are intimidating to many bakers because we always hear how difficult and temperamental they are to make. Pie crusts are not that difficult to make, but there are quite a few problems that you can encounter with them and, unfortunately, sometimes you won’t know what is wrong with a pie until after you have baked it, so make sure to read through these ... Read More »

5 Tips for Baking Contest Entrants from a Judge

Nicole and Leslie Judge

I love judging baking and cooking contests. They’re always exciting events, because everyone who attends is psyched up for the competition. Most contests don’t have MasterChef-style elimination rounds built into them, so the competitors tend to be friendly and supportive of one another, even if they all think that their recipe is the best. But I do see some of the same things over and ... Read More »

How to use Greek Yogurt in Baking

greekyogurts

Over one third of the yogurts sold in most grocery stores are Greek or Greek-style yogurt, taking over shelf space where “traditional” yogurts once sat. Greek yogurts are thick and tangy, with a distinct natural yogurt taste that isn’t covered up by too much sugar or additional flavorings. Greek-style, for reference, typically means a thick or strained yogurt that isn’t made with milk that has ... Read More »

Micro-bakeries are raising the bar for bread

Freshly baked Epi

Artisan bakeries have been a trend for so many years that they’re not a trend anymore – they’re simply where we go to look for great bread. But even though the idea of artisan bread has been around for some time now, that doesn’t mean that it is widely available. In large cities – especially places with very strong foodie traditions – you’ll find more ... Read More »

What is Coconut Flour?

Coconut Flour brands

Coconut flour is a gluten free “flour” that is essentially dried coconut in powdered form. It is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. The flour is popular for gluten free and low-carb baking, since it is low in carbohydrates and very high in ... Read More »

What is imitation vanilla?

Gold Medal Imitation Vanilla Extract

Vanilla is a staple ingredient for bakers and I use it in almost every one of my recipes. Vanilla beans are the most expensive form of vanilla and are a popular choice when making ice creams and custards, where you really want to see the seeds from the vanilla pods. Vanilla extract is the most commonly used form of vanilla and it is an alcohol solution that ... Read More »

Culinary Showcase at the New School of Cooking

Students at the New School

The New School of Cooking is a small culinary school located in Culver City, Los Angeles, a part of town that is known to be a hotbed of great chef, excellent restaurants and a big foodie community. The New School has actually been in Culver City for 14 years – long before the new restaurants made it a foodie hotspot – and while the school ... Read More »

Why do chocolate chips sink to the bottom of cakes?

Chocolate Chips on Bottom of Cake

Adding chocolate chips to a cake recipe or a muffin batter sounds like a great idea, but it is one idea that usually does not work out as planned. Chocolate chips often end up sinking to the bottom of a cake, quickbread or muffin batter as it bakes in the oven, creating a finished product with very uneven chip distribution and not delivering the type ... Read More »

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