Tag Archives: how-to

Browning butter in the microwave

Browned butter in the microwave

Browned butter is made by cooking butter until the milk solids in the butter begin to toast and turn a lovely brown color. This is typically done on the stove in a sauce pan, over medium or medium-low heat where it can be watched closely for color and doneness. The solids in the butter can go from toasted to burnt very quickly. This is a ... Read More »

Flour Storage Tips

Buying food, especially dry goods or other products with fairly long shelf lives, in bulk is a good way to cut back on your grocery bill. You get a lower overall price per pound or per ounce. The only problem with buying in bulk is that whatever you buy has to be stored properly to give it its optimal shelf life and to prevent spoilage. ... Read More »

How to pour honey and other sticky things

Pouring honey

Honey, molasses, maple syrup, agave syrup and other similarly thick, sticky and sweet liquids can be great to bake with. They all add moisture and lots of subtle flavors to a baked good, moreso than you can get with sugar alone. Unfortunately, they’re not all that easy to work with because it’s hard to measure them – or more accurately, it’s hard to get the ... Read More »

Troubleshooting homemade ice cream

Vanilla Gelato, churning

Making homemade ice creams and frozen yogurts is fun, but even when you have a good quality ice cream maker, there can be some difficulties with the process. The top two concerns that people have are (1) the ice cream is too soft and (2) the ice cream is too hard. Ice cream made in a machine designed for home use often doesn’t freeze ice ... Read More »

Using vinegar in baking


Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake. One of my favorite cake recipes takes advantage of this reaction: ... Read More »

How to peel fruit

peeling an apple

There are many types of fruit and sometimes it seems like there are almost as many ways to peel them. Bananas, oranges and grapefruits, for instance, are all very self-explanatory fruits that require little more than a tug at the skin to remove it. Other fruits pose more of a challenge. If you’re just going to eat a piece of fruit, the skin might not ... Read More »

How to line a springform pan

a springform pan

Springform pans are a unique type of bakeware. Round and high-sided, the pans do not have fixed sides. Instead, they have an adjustable ring that forms the sides of a cake or torte and fits onto a bottom plate with the aid of a spring or clamp. The advantage of this type of pan is that a delicate baked good can be removed from the ... Read More »

Do I need an angel food cake pan?

angel food slice

Angel food cakes are a bit unique in that they always come in the same size and shape. Recipes call for a specific pan and, while it’s possible to make smaller versions of angel food cakes in loaf pans or cupcake pans, a 9- or 10-inch tube pan with a removable bottom is standard. Lots of people who have never made an angel food cake ... Read More »

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