Fresh bread, layer cakes, and casseroles: if it cooks in the oven, it's fair game. Our baking guides share tips and tricks for baking the best sweet and savory fare.
close up of ap flour sourdough starter on day 11
The Science of Sourdough Starters
Sliced of white bread
What Is Gluten? The Science Behind Great Dough
What to Do With Leftover Vanilla Bean Pods
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The Best Way to Soften Brown Sugar
Measuring spoons, measuring cups and a kitchen scale.
The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
Bowl scraper and dough
Every Kitchen Needs a Bowl Scraper
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How to Make a Paper Piping Bag
Two hands gently hold a smooth ball of dough on a wooden work surface
How to Knead, Fold, and Shape Sourdough Bread
Bubbly sourdough starters in glass jam jars
The Best Flour for Sourdough Starters: An Investigation
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Can't Find Bread Flour? Vital Wheat Gluten Can Help
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The Best Way to Refrigerate or Freeze (Most) Cookie Doughs
Two hands are placing a ball of bread dough into a bowl lined with a floured kitchen towel.
Breadmaking 101: All About Proofing and Fermentation
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The Difference Between Blackstrap Molasses and True Molasses
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Breadmaking 101: How to Troubleshoot Bad Bread
A pile of cocoa powder
What's the Difference Between Dutch Process and Natural Cocoa Powder?
The Science of Baking Bread (and How to Do It Right)
The Pizza Lab: On Flour Types, Foams, and Dough
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The Serious Eats Field Guide to Chinese Pastries
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Meet the Umami Bomb of Dessert: Malted Milk Powder
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A Guide to Cake Frosting
stand mixer creaming butter and sugar
How Do Stand Mixers Work?
The Best Bread-Making Tools
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What to Bake When You're Out of Flour
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Watch Kenji Make No-Knead Bread With Beer
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Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is
KitchenAid Pro-6
This Is the Best Stand Mixer You Can Buy
A container of baking powder next to a spoon full of baking powder.
How Does Baking Powder Affect My Cookies?
What's the Difference Between Light and Dark Brown Sugar?
A white casserole dish filled with Thanksgiving bread stuffing
Forget Stale Bread: How to Oven-Dry Bread for Faster, More Flavorful Thanksgiving Stuffing
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The Right Way to Toast a Bagel
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Cookie Science: Why Cream Butter and Sugar?
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How to Scale a Recipe for Cake to Fit Any Pan
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Keep Brown Sugar Soft in One Easy Step
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How to Measure a Cup of Flour | BraveTart
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Does Refrigeration Really Ruin Bread?
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A Very Unofficial Snack Cake Field Guide
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We Tested 9 Casserole Dishes—Here Are the Best Ones
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Real Talk: DIY Vanilla Extract Is a Waste of Time and Money
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Cookie Science: The Real Differences Between Brown and White Sugars
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The Best Way to Temper Chocolate | The Food Lab
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How to Use a Bundt Pan
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Baking Guides: How to Make Mini Pies
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How to Make Vegetable Galettes
How to Blind Bake Pie Crust Without Weights
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How to Rescue Swiss Buttercream, No Matter the Problem
a ball of pizza dough on a floured work surface
What's The Best Way To Freeze Pizza Dough? | Ask The Food Lab
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Pizza Protips: How's the Water?
How to Line a Cake Pan With Parchment
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How to Make Vibrant, Flavorful Fruit Frostings
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Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking
pie dough tart
Make an Easy Tart With Fresh Summer Fruit and a Creamy Spread
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For Your Next Baking Adventure, Mix and Match Your Layers
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I've Baked Thousands of Cakes—This is My Favorite Cake Pan
Someone mixing and kneading bread dough by hand.
Breadmaking 101: How to Mix and Knead Bread Dough Like a Pro
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Cookie Science: How Do Eggs Affect My Cookies?
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11 Essential Tips for Better Pizza | The Food Lab
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Cookie Science: The Importance of Scraping Your Bowl
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The Science of Pie: 7 Pie Crust Myths That Need to Go Away