Baking
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Blog
Why Aquafaba Is the Best Egg Replacement for Cake Baking
There’s the egg price problem for sure, but whether you’re trying to save grocery money or you have an aversion to eggs for dietary or health restrictions—you too deserve cake. Cake for a birthday or cake on a whim, there should be nothing holding you back from achieving your sugary dreams of the moment, least of all a lack of…
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Blog
Baking Soda Is the Key to Perfectly Browned Ground Beef
As a teen, I was confused when I read a box of taco directions. I remember the step after cooking the ground beef was something like “drain off the water.” What water? It only took one time, and then I knew what water they were referring to. Cooking ground beef often results in gray, rubbery nubbins, and browning it is…
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Blog
My Favorite Cookies Come From Baking Scraps
One of my first memories of Christmas baking is watching my mom cut shapes out of sugar cookie dough, then ball up the scraps to roll out again. Repeat this process, and the ball of scraps gets smaller and tougher. I didn’t have much patience for it as a kid, and now that I’m baking with my own kids, we…
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Blog
Best Baking Spatulas – Consumer Reports
Which is the right baking spatula for your needs? We tried our heat-resistant spatulas and spoonulas on heavy chocolate chip cookie dough, pudding, omelets, and ground turkey. Some of the models are designed in one piece, which means they feature the same material throughout and don’t have a separation between the head and handle, while others are designed in two…
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