Salted vs Unsalted Butter in Baking: How Much Salt to Cut
You can swap salted and unsalted butter in most recipes. Cut about 1/4 teaspoon of salt per 1/2 cup of salted butter, and here is how to adjust.
Baking Muffins — Muffins, quick breads and the science of home baking.
How to Tell If Eggs Are Bad: Float Test, Smell and Carton Dates
Eggs that float, smell sulfurous or show pink or green whites should be thrown out. The float test, smell test and carton dates explained for bakers.
Gift Ideas for Bakers: Useful Tools by Budget and Skill Level
The best gifts for bakers are tools they use every week: a kitchen scale, oven thermometer and good pans. Picks by budget, up to a stand mixer.
Muffins
All Muffins
Why Are My Muffins Crumbly? 8 Causes and How to Fix Each One
Crumbly muffins usually come from too much flour, too little fat or egg, or overbaking. See the 8 common causes, the fix for each and how to cool them.
Mixed Berry Yogurt Muffins: Fresh or Frozen Berries, Greek or Regular
Mixed berry yogurt muffins bake at 400°F (200°C) for 18 to 22 minutes. Recipe in cups and grams, plus Greek vs regular yogurt, frozen berries and storage.
Donut Muffins: Cinnamon Sugar Recipe Plus Jam and Maple Variations
Donut muffins are nutmeg-scented muffins dipped in butter and rolled in cinnamon sugar. Get the recipe, jam-filled and maple versions, and storage tips.
Substitutions & Conversions
All Substitutions & Conversions
Corn Syrup Substitute in Baking: What Works and When It Matters
The best corn syrup substitute is 1 cup sugar dissolved in 1/4 cup water, or golden syrup. See when the swap fails, plus honey, maple and dark syrup options.
350°F to °C Fan Forced: 160°C Setting and Oven Conversion Chart
350°F is 177°C, rounded to 180°C in recipes, so a fan forced oven should be set to 160°C. See a full chart from 300°F to 450°F with gas marks.
Evaporated Milk Substitute for Pumpkin Pie and What Changes
Half-and-half is the easiest evaporated milk substitute for pumpkin pie. See ratios for cream, milk and condensed milk, and how each changes the filling.
Baking Basics
All Baking Basics
Can You Freeze Pie? What Freezes Well and How to Thaw It
Yes, you can freeze pie: apple, pumpkin, pecan and pie dough all freeze well when wrapped tightly. See how long they keep and how to thaw them safely.
Sweet Potato Pie vs Pumpkin Pie: Standard Recipe and How They Differ
Sweet potato pie is usually sweeter, more buttery and lighter in texture than pumpkin pie. Here is a standard recipe, plus how the two custard pies differ.
Soft Dinner Rolls From Scratch: Standard Recipe, Make-Ahead and Freezing
Soft dinner rolls need flour, milk, butter, egg, sugar, yeast and salt, about 3 hours start to finish. Plus overnight make-ahead and freezing steps.
Equipment
All Equipment
Non-Toxic Baking Sheets and Pans: Every Material Explained
Stainless steel, cast iron, glass and stoneware are the most inert baking pans. How aluminum, nonstick, ceramic and silicone compare.
Refurbished Stand Mixers: What to Check Before Buying One
A refurbished stand mixer is worth buying when the seller gives a written warranty and the motor runs smoothly. Checks for motor, bowl, parts and returns.
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.
Cookies & Bars
All Cookies & Bars
Why Didn’t My Cookies Spread? Causes of Puffy Cookies and 8 Fixes
Cookies stay puffy and domed when the dough has too much flour, is too cold or uses little butter or sugar. Find each cause and how to bake flatter cookies.
Why Did My Cookies Come Out Hard? Causes, Soft Storage and Rescue Tips
Hard cookies usually come from overbaking, too much flour or dry storage. Learn the causes, how to keep cookies soft and how to soften ones gone hard.
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.
Cakes & Cupcakes
All Cakes & Cupcakes
Frosting Without Powdered Sugar: Ermine, Whipped Cream and Glazes
Make frosting without powdered sugar using cooked flour (ermine), sweetened whipped cream or a warm glaze. Includes amounts, steps and storage.
How Long to Bake Cupcakes at 350°F: Mini, Standard and Jumbo Times
At 350°F, standard cupcakes bake 18 to 22 minutes, minis 9 to 12 and jumbos 25 to 30. See doneness tests, fill levels and common fixes for each size.
Why Is My Cake Wet or Raw in the Middle? Causes, Rescue and Fixes
A cake that is wet or raw in the middle is usually underbaked, in the wrong pan or in a hot oven. Learn how to check doneness, rescue it and prevent it next time.