Sugar is – and probably always will be – my go-to sweetener for anything I bake. Call me traditional, but sugar plays a big role in the chemistry of baking and for most things (since I, very fortunately, do not have any dietary restrictions that force me to look elsewhere) I am …
With cakes and muffins, it is easy to stick a toothpick into the top to check for doneness, or to simply touch the top of the cake with a fingertip and see if it has set and springs back into place. With cookies, you can usually tell just by looking at them, …
It’s easy to compulsively buy cute cupcake and muffin papers when you see them in the baking aisle. You go through a package with every batch or two of cupcakes you bake, so you’re never really overloaded with them, and the seasonal ones make baked goods look oh-so-festive. I use them about three-quarters of …
The most important thermometer you can have in your kitchen is an oven thermometer, as if your oven isn’t accurate you’re not going to get a whole lot of cooking and baking done. Following that, meat thermometers and candy thermometers are also very helpful. I use meat thermometers both for meat and for testing …
Caramel is one of my favorite things, so it’s probably no surprise to hear that I really like caramel corn. I’ve had all kinds, from Cracker Jacks to gourmet and homemade varieties, but I have to say that Cosmos Caramel Corn is the strangest I’ve ever eaten.
Before …
 Rice pudding is comfort food, no question about it. Sweet and creamy, it’s a relatively substantial custard dish made thick with rice and (usually) studded with juicy raisins. I usually make mine on the stovetop, starting either with leftover rice or with uncooked rice, depending …
Both coffee and tea are staples in my diet, with breakfast, with baked goods and with dessert. I also often take an insulated mug or thermos out with me when I’m on the go, especially on chilly mornings. This works best with coffee, as tea bags left in thermoses will easily oversteep, and loose …
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