KitchenAid Stand Mixer Sizes Compared: 4.5, 5, 6 and 7 Quart
Compare KitchenAid stand mixer bowl sizes of 4.5, 5, 6 and 7 quarts, how tilt-head and bowl-lift designs differ, and which size suits your baking.
Miyoko’s Plant-Based Butter Recall Covers 1,304 Cases in 10 States
Miyoko's Creamery salted European-style plant butter is recalled over possible E. coli, yeast and mold. Check lot 07871 and the best-by date before you bake.
Thanksgiving Pies Ranked Easiest to Hardest, and Which to Bake Ahead
Pumpkin, apple, pecan and sweet potato pie compared by difficulty, with clear advice on which pies you can bake ahead and which are best fresh.
Muffins
All Muffins
Pumpkin Cream Cheese Muffins With a Filling That Stays in the Center
A classic pumpkin cream cheese muffin recipe with standard proportions, plus the batter and filling tricks that keep the cream cheese centered instead of sinking.
How Long to Bake Muffins: Time and Temperature Chart for Mini, Standard and Jumbo
Bake time depends on cup size, oven temperature and how heavy the batter is. Use the chart as a starting point, then trust the toothpick and thermometer.
Gingerbread Muffins: Molasses Spice Muffins for December Breakfasts
Molasses brings moisture, color and that deep gingerbread flavor to a simple one-bowl muffin. Bake a batch, freeze it and you have December breakfasts covered.
Substitutions & Conversions
All Substitutions & Conversions
Pumpkin Pie Spice Substitute: Easy Homemade Blend and How Much to Use
Mix your own pumpkin pie spice from cinnamon, ginger, nutmeg and cloves, and learn how much of the blend to use in pies, muffins, breads and cookies.
How to Halve or Double a Baking Recipe: Eggs, Leavening, Pans and Bake Time
Scaling a recipe is simple arithmetic until you hit 1/3 cup, a single egg or a 9x13 pan. Here is how to handle each of those cleanly.
Cake Pan Size Conversions: Round, Square, 9×13 and Loaf Pans Compared by Area
Switching pans is mostly a geometry problem. Compare surface area, keep the batter depth similar and adjust the bake time, and most recipes move over cleanly.
Baking Basics
All Baking Basics
What Does Gluten Do in Baking? Flour Protein, Mixing and Tender vs Chewy
Gluten is why bread is chewy and why overmixed muffins turn tough. Knowing how flour type, water and mixing build it lets you choose the right flour and the right stir.
Baking Powder vs Baking Soda: How Each Works and Why Some Recipes Use Both
Both release carbon dioxide to lift your batter, but only one carries its own acid. Knowing which is which explains flat muffins, metallic aftertastes and recipes that call for both.
How to Freeze Muffins and Quick Breads (and Thaw Them So They Taste Fresh)
Muffins freeze better than almost any other bake. The two things that matter are cooling them fully first and keeping air away from them in the freezer.
Cookies & Bars
All Cookies & Bars
Pecan Pie Bars With a Shortbread Crust and a Filling That Won’t Crack
Make pecan pie bars with a buttery shortbread crust and a gooey filling that sets cleanly. Includes amounts, steps, storage and fixes for common problems.
Gingerbread Cookies: Molasses Dough, Spice Blend and How to Make Them Soft or Crisp
Gingerbread dough is a molasses-sweetened, spiced cookie dough that rolls and cuts well. Thickness and bake time decide whether the cookies come out soft or snappy.
How to Ship Holiday Cookies: Which Cookies Travel Well, How to Pack Them and When to Mail
Sturdy, dry cookies packed snugly in a tin, inside a cushioned box, mailed early in the week, arrive in good shape. Check your carrier's holiday cutoff dates before you bake.
Equipment
All Equipment
Measuring Cups and Spoons: Dry vs Liquid, US vs Metric, and How to Measure Accurately
Most measuring mistakes come from using the wrong cup or the wrong technique. Here is how to get volume measurements right.
Cake Pans Guide: Round, Square, Sheet, Bundt and Springform for a Starter Kit
The handful of cake pans that cover most recipes, how their sizes compare, and what material and color do to your bake.
Muffin Liners Guide: Paper, Foil, Parchment Tulips and Silicone Cups
Liners change more than cleanup. Here is how each type affects browning and sticking, and how to buy the right size.
Quick Breads
All Quick Breads
Cranberry Nut Bread With Fresh or Frozen Cranberries and Orange Zest
A classic holiday quick bread with orange zest and chopped nuts. Use fresh or frozen cranberries, with tips for storage, variations and fixing a sunken loaf.
Pumpkin Bread From One Can: Two Loaves, Muffin Option and Freezing for the Holidays
A full can of pumpkin purée makes two loaves of moist, spiced pumpkin bread. Bake one now and freeze the other for the holidays.
Classic Banana Bread: A Reliable Recipe With Weights, Pan Sizes and Doneness Temperature
Very ripe bananas, a light hand with mixing and a thermometer reading of 200–205°F are what separate a tender loaf from a gummy one.