#baking

#baking

The Cheesecake-Off 2026 will feature some of London's best restaurant and bakery teams, including Big Mamma Group and Cakes & Bubbles by Albert Adrià, competing for the ultimate cheesecake title.

The cake utilizes a technique called reverse creaming to make the crumb exceptionally tender. Usually it's done with a stand mixer, but in this recipe, you use your hands-kind of like you would making pie crust.

Baking time and temperature are dependent on the type of cake you're making. A dense, heavier, and moister fruitcake is going to need to be baked longer and at a higher temperature than angel food cake, which you don't want to brown.

The Cake Picnic is not a competition, or even a showcase, it's cakenomic redistribution on a grand scale. Bake one, then sample until your sugary little heart is content.

"The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter."

Baking cakes started out as a college hobby. I'd make them for my sorority sisters and, once word got out, the broader Dallas community.

I was worried about losing my carefully crafted identity as a professional. I was looking for something to carry me through that time What else can I be? She decided to do rather than be something new. Hardin Woods would bake a pie every day for a year, using fresh ingredients local to her home in Salem, Oregon and she would give each pie away.

Something as classic as banana bread is often overlooked as a simple bake, but you shouldn't underestimate how some key tips can help you bake banana bread that's perfectly moist, not overwhelmingly sweet, and tender to the bite - ultimately, a classic recipe that stands out from the rest. As a professional baker, to make the best banana bread, I like to get specific with my ingredients.

Anything bright and zingy is particularly welcome in January, even more so when it's in the form of cake. I always have an odd end of marzipan after the festive season, and this is a great way to use it up and bring that cosy almond flavour. The marzipan gets blitzed into the butter for a plush-textured loaf cake, and comes together in minutes thanks to simply putting everything in a food processor.

I love dessert as much as the next person. The existence of dessert is truly one of the best things to have happened to mankind, and I've always had immense respect for people who know how to make these sweet treats. Now, if you're curious like me, you've probably also tried whipping some stuff up in the kitchen (no one's going to ask if you failed. That's between you and your stand mixer).

All out of whole milk, or looking for a non-dairy substitute for allergies or diet preferences? Milk is an important ingredient in baked recipes: it softens the baked good, provides moisture, and helps with browning. It's also integral in many types of savory recipes as well.

So when engineers at The New York Times steered a generative artificial intelligence model to scale our recipes, I worked with them to address common questions that math alone can't answer and create nuanced rules for a range of situations. (How do you halve three whole eggs?) Our recipe editors, all of whom have decades of professional experience, then reviewed rounds of scaled recipes, and the engineers incorporated that feedback into their model to help ensure the best possible outcomes.

Say hello to morning glory muffins, made vegan + gluten-free! A classic treat originally created by Pam McKinstry in 1978 at her Nantucket restaurant, Morning Glory Cafe, these muffins are lightly sweet, subtly spiced, and packed with fruits, veggies, AND nuts. OH yeah! Our gluten-free twist uses oat flour and potato starch (no almond flour!) to create a tendermuffin that's wholesome and satisfying. Brew your favorite coffee or tea and let's make muffins!

The taste of a fresh, juicy strawberry is incomparable. When these delicious berries aren't in season, you might think you're out of luck, but thanks to the technology of freeze-drying, you can still enjoy your favorite tastes and glean much of the same nutrients in a crunchy and more compact format. You should always keep freeze-dried fruit in your pantry for snacking, cooking, baking, and more. And crushed freeze-dried strawberries are a perfect complement to elevate a number of different desserts.

I absolutely love baking. It's the perfect activity for a rainy day, and there truly is nothing like the smell of baked goods in the oven. I'm constantly dreaming of chocolate chip cookies, and will never turn down a slice of cake. But there are a ton of baking rules that us amateur chefs might not know about, instead following whatever the recipes state without understanding why.

Between their ooey-gooey softness and irresistible cinnamon sugar interior, there's a reason why cinnamon rolls are a perennial favorite amongst sweet-toothed breakfast lovers. Not only are they delicious, but they're also a time-tested classic with a familiar flavor profile that people know and love. That said, if you're feeling a little daring and want to give your cinnamon roll some zing, it may be time to add a little lemon curd into the mix.

We may receive a commission on purchases made from links. Many a beautiful culinary creation has come out of the Southern U.S., though perhaps no Southern delicacy graces tables more frequently than the humble and wonderfully versatile biscuit. Not to be confused with British biscuits (which are always sweet and perfect for dunking in a cup of tea) or scones, Southern biscuits make the ideal accompaniment for just about any meal, and can be enjoyed either sweet or savory.

Making rugelach isn't about following a rigid recipe; it's about seeing the cookie as an artist's palette for any number of flavors. While most Old World recipes combine sugar, nuts, dried fruit, and jam, usually scented with cinnamon, allspice, or nutmeg, there is no need to follow this religiously. The filling ingredients are flexible: Scent the dough to complement the nuts and fruit, and either sprinkle the cookies with sanding sugar before baking or finish them with a vanilla glaze once they've cooled.

These delicate espresso shortbread cookies - a simple recipe with not too many ingredients - strike the perfect balance of coffee and brown butter. The brown butter has just enough caramel-y oomph to stand up to the espresso. Fiona Zhang says she bakes them so that they're fairly soft - 12 minutes in her oven - but for a snappier, crunchier cookie, they could stay in the oven for a couple minutes longer.