My oven has heating elements in both the top and the bottom, so traditional oven liners – many of which are designed to sit on the bottom of an oven – don’t work for me. Oven liners are designed to catch accidental overflow from things like pies, casseroles and other bubbly/gooey dishes. This is …
Conventional wisdom says that if your rolling pin is sticking to your dough – whether it is bread dough or cookie dough – you should lightly flour the pin and press on, adding more flour as needed. Adding small amounts of flour to a dough is rarely a problem in terms of altering the …
We all try to be as careful as possible when working in the kitchen. Hot pans, ovens, utensils and often boiling water are everywhere and can easily cause the occasional (or more than occasional) burn. Even if you have hands of stone, a burn is never fun and should be avoided at …
Walk into almost any ice cream parlor (and the first thing that you’ll notice is a delicious, warm smell. It’s not the ice cream, it’s the smell of homemade waffle cones. Or, at least, it was the standard and should still be. A lot of chain-type ice cream shops have nixed the …
No one likes an undercooked cake and the bigger a cake pan you’re using, the more difficult it can be to achieve even baking without over-browning the top and sides of the cake. Heat radiates through the cake from the sides of the baking pan and, while not a problem for smaller cakes, larger …
I’m a bit of a science geek. Maybe that’s why I enjoy baking so much: the proportions, the measurements, the reactions that turn a pile of ingredients into a cake or cookie. It’s definitely why I own this S’mores Tee that gives the dimensions of the components and the PSI …
Baking is often described as a science, a type of cooking that rewards precision. This is true in general, but not every single element of baking needs. Spices are an excellent example because, while they can make or break the flavor of a dish, they’re not (or only very, very rarely) essential to the …
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