Bake Off’s Grape Flatbread Technical Beats a Home Tester in 60 Minutes
Paul Hollywood called Bake Off's blue cheese and grape flatbread the worst technical in 17 years. A Delish tester tried it at home in 60 minutes.
Baking Muffins — Muffins, quick breads and the science of home baking.
Stand Mixer Buying Guide: Bowl Size, Power and Mixer Type
Most home bakers need a 4.5 to 5 quart tilt-head stand mixer. See when to choose a bigger bowl-lift model, how to judge power and which attachments matter.
How Long to Bake a Potato: 350, 400 and 425°F Times
A whole medium russet potato bakes in 45 to 60 minutes at 400°F, 40 to 50 at 425°F and 60 to 75 at 350°F. Includes tips for crispy skin.
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
Yeast Substitute in Baking: 3 Options and What Changes
Sourdough starter is the closest yeast substitute; baking powder or baking soda with acid make a quick, denser dough. See ratios and what changes.
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.
Baking Basics
All Baking Basics
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.
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.
Equipment
All Equipment
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.
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.
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.