Quick breads are types of breads that are fermented with baking powder & baking soda rather than yeast. They include biscuits, cornbread, muffins, scones, and loaf breads like zucchini bread or banana bread as well.
As a baking ingredient, chocolate has universal appeal. Its origin from the Theobroma cacao tree has endowed it the status of the “food of the gods.”
Cupcakes are fun to bake and you can decorate them in a number of different ways to make them more attractive. Here are some tips to bake amazing cupcakes:
Are your cookies greasy puddles of flattened dough? Did you waste a couple of hours of your weekend baking a batch of ruined cookies? Has your cookie recipe flopped terribly? If your cookie-making exercise has been a disaster, here are some tips to prevent your cookies from spreading.
Many novice bakers wonder whether there is any difference between baking soda and baking powder and feel that they are the same. Most also wonder whether they can substitute one for the other without impacting the way the other ingredients behave in a recipe. But the lesson to learn in this article is that baking […]
Whether you are conscious about following a plant-based diet, want to incorporate a larger number of wholefoods into your daily diet, or have allergies, it doesn’t mean you have to eliminate baked goods entirely.
Baking is an art and science and it takes a significant amount of practice, patience and persistence to master it. On our journey to becoming an expert baker, we all have gone through situations that have been no less than baking disasters. Even after investing a lot of time and hard work into our work, […]
Braiding pie crust is a great way to create a unique-looking pie. However, it does take a considerable amount of practice to get it right.
Baking sandwich bread can be extremely fulfilling for any baker. Homemade bread is truly amazing if you get it right. But many novice bakers and sometimes, more experienced ones as well, have trouble with slices that fall apart, soggy cores or flat loaves.
Puff, rough puff and flaky pastry are all made using flour and fat, in varying proportions. The differences in these pastries lie in the methods used to make them.