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.
Baking Muffins — Muffins, quick breads and the science of home baking.
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.
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.
Muffins
All Muffins
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.
How Long to Bake Banana Bread Muffins: Regular, Mini and Jumbo Times
Bake banana bread muffins at 350°F for 18 to 22 minutes, minis for 10 to 14 and jumbos for 25 to 30. Doneness tests and fixes for common problems.
How Long to Bake Muffins in an Air Fryer: Time and Temperature Guide
Bake standard muffins in an air fryer at 300 to 325°F (150 to 165°C) for 12 to 18 minutes. Times for mini and jumbo, liners, and doneness checks.
Substitutions & Conversions
All Substitutions & Conversions
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.
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.
Baking Basics
All Baking Basics
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.
Classic Apple Pie: Best Apples, Thickening and No Soggy Bottom
Classic apple pie works best with a mix of firm tart and sweet apples and a starch thickener. The recipe, bake times and soggy bottom fixes are below.
Equipment
All Equipment
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.
Black Friday Baking Deals: Which Baking Tools Are Worth Buying on Sale
Sales are a good time to replace worn bakeware and buy tools you use often. Here is what is worth buying on Black Friday, what to skip and how to judge a deal.
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
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.
Chocolate Cupcakes With Oil and Cocoa: Why Hot Coffee or Water Makes Them Better
A thin, pourable batter of cocoa, oil and hot liquid bakes into a dark, soft cupcake that stays moist for days. Here is the standard ratio and the science behind it.