Try this easy bakeshop method for portioning dough into uniform pieces that bake evenly.

This sourdough tip helps speed up the process.

Everybody does it (even though they shouldn't). Here are some tips for doing it well.

There's no legal distinction—but here's what you can typically expect.

Here's a sneaky ingredient to use in a pinch.

We ran a couple of kitchen tests to see if really old cocoa powder was still fine to use.

Dried beans are a great alternative to pie weights when blind-baking a pie crust. Can you cook and eat them after using them to blind bake a pie?

They simplify the tempering process—but how do they taste?

Use these two tips to ensure your pie dough edges are entirely fray-free.

Avoid the thick and clunky chocolate coating with this guide to chocolate dipping.

We baked muffins, sugar cookies, layer cakes, and shortbread with granulated sugar and Demerara and turbinado sugars and compared the texture, flavor, and appea…

Here's the best way to divide up your frosting between layers.

If your goal is an icing with a graceful drizzling consistency, we strongly recommend that you weigh your confectioners’ sugar.

While developing the filling for our Fresh Fruit Tart, we found that fillings made with bars of white chocolate were too loose to slice neatly and couldn’t hold…

We’re big fans of baking stones and steels for cooking pizza and bread, but this combo technique takes it to the next level.

What's the best way to dispose of sourdough starter?

We know it’s important to wait for the oven to fully preheat before we start baking, but sometimes we're guilty of jumping the gun and sliding food in early. We…

While a round stone might seem practical since one of a baking stone’s most popular uses is baking pizzas, there are good reasons to opt for a rectangular model…

Fortunately, a little love is all it usually takes to return your starter to a vigorous state.

Top-loading buns, which are good for lobster rolls and hot dogs can be hard to find outside New England. Here's how to make them.

The structure of a genoise cake comes from abundant egg proteins that unwind and link with each other when the eggs are whipped and form a strong mesh once bake…

Meringue cookies depend on whipped egg whites for both leavening and structure. The sugar that’s added to the whites contributes not only sweetness but also sta…

When making our Cook's Illustrated Sticky Buns, cutting the rolled dough cylinder into buns can be tricky. Here’s how we make a tidier, easier job of it.

It’s easy and efficient to mix up a double or triple batch of quick bread in a big bowl, but it’s important to distribute the batter evenly among the pans, or a…

Here are three easy techniques for finishing layer cakes with a polished look.

We discovered a better way to keep dough from sticking when rolling it out.

Are low-fat and nonfat buttermilk interchangeable in recipes?