Bake

How to Convert a Baking Recipe for High Altitude

Say you’re on vacation with your family. Say you’re in Denver. Say you rented a big Airbnb, where you all can cook and bake and stay up late watching movies. Say you want brownies; now everyone wants brownies, so you…

How to Make Mousse, According to an Expert

Mousse, for me, is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious). There are lots of different kinds (including this of wonderfully…

The 9 Best Egg Substitutes in Cooking & Baking

Maybe you forgot to buy eggs at the supermarket. Or you dropped the carton on the floor. Or you don’t eat animal products, period. In these cases and then some, egg substitutes come in handy. Today, we’re going to answer…

We Tested 5 Pie Crusts to Find the Easiest, Flakiest & Best-Tasting

Are you the type who breaks into hives the minute you think about rolling out pie dough? Or the one who stays calm and cool, your pin gliding across the dough like a Ferrari down the Italian coast? (Or are…

Pumpkin Cobbler Is Like Pumpkin Pie, Only 10x Easier

I’ve never been a big pumpkin pie person. I like it okay. I definitely eat my once-annual slice around Thanksgiving, but you’ll never find me making it voluntarily unless it’s November. That’s because so many pumpkin pies can be disappointing,…

Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie

Hot water crust can handle deep-dish like this. Photo by Mark Weinberg My fellow Americans, I know we know a lot about pie. We take pride in being as American as the apple pies we bake for any and every…

This Summer Snacking Cake Is the Sweetest Excuse to Eat Your Vegetables

A snacking cake is exactly what it sounds like: a more casual, snackable version of cake. The cake equivalent to casual Fridays, a snacking cake is less fussy and less formal than a layer cake. But what its name might…

What Is Caster Sugar? Does It Really Make a Difference in Baking?

When our Baking Club focused on Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi, members with the UK version kept noticing that the vast majority of the recipes call for caster sugar. Caster sugar goes by a…

A Chocolate Snacking Cake for Any & Every Occasion

A snacking cake is, for the unfamiliar, a one-layer cake, typically baked in an 8-inch round or square cake pan (I’m partial to square). It’s the sheet cake’s little sister. But where a sheet cake can be a big production,…

9 Tricks to Make Your Pie Look Like It Came Straight from the Bakery

One of the first articles I wrote for Food52 many moons ago was about my favorite subject: making pies—and making them pretty, to boot. I covered a few decorative edges in that post, but I figured it was about time…