Want to mail cookies as gifts this year? These packing tips will ensure their safe arrival.

Try this convenient method for (mostly) make-ahead dessert.

Inserting a toothpick into baked goods will help you determine doneness. Here’s a visual guide to help you understand the terminology we use.

Can you substitute chocolate wafer cookies for graham crackers in graham cracker crusts and other cookie crusts?

And how does it compare with standard vanilla extract?

Passionate about chocolate? Here’s what you need to know to get cooking with this miracle ingredient.

If you don't use both frozen pie crusts sold together in a pack, is it okay to refreeze the one that’s already been thawed?

Can lard be substituted for butter in biscuits?

Will substituting sunflower butter for peanut butter in recipes for cookies turn them green?

If avoiding dairy, can you substitute coconut cream for heavy cream in chocolate ganache?

When there isn't time to make homemade frosting, how much canned frosting will it take to properly frost a cake?

Here are some test kitchen tips that work with just about any yeasted bread recipe.

Recipes for banana bread always call for very ripe or even brown bananas. Can one get away with a yellow or slightly green banana?

Many bread recipes call for heating the milk (or another liquid) before combining it with the yeast. Is this step optional?

Is “almond flour” just ground-up almonds? Can it be used in place of flour in cakes?

Can coconut oil be substituted for shortening in pie crust recipes that call for both shortening and butter?

Can applesauce be substituted for oil in box-mix brownies?

What’s the difference between turbinado, Demerara, and Sugar in the Raw? Are they interchangeable?

Everything you ever wanted to know about pie crust—and more.

Is there a viable substitution for brown sugar?

Why do some cookies make burn on the bottom and look undercooked on the top?

Cake recipes call for different pan preparations (greasing, flouring, papering). Which is best?

What’s the best way to store chewy cookies so they don’t dry out?

Pie recipes call for egg washes of all sorts. Does it matter what I brush my pie crust with?

What’s the difference between bittersweet and semisweet chocolate?

Do you really need a food processor to make pie dough?

A layer cake is the crowning glory of American baking. Fortunately, making one needn’t be intimidating. With these steps, you’ll produce a moist, tender, fine-c…

These two common baking mistakes can compromise the success of your layer cake.

Can I make and refrigerate cookie dough and then bake the cookies a few at a time over several days?

 Why do some pie crust recipes call for vinegar?

I have noticed that some recipes say to pack brown sugar and some don’t specify. Is it important?

What is white whole-wheat flour, and how does it compare with regular whole wheat flour?