Many people are making bread these days and there’s nothing quite like the smell of bread baking in the house. Here are some answers to frequently asked bread making questions. Never allow salt to come into direct contact with yeast because it removes the water that yeast needs to live....
Some people are natural bakers and some people learn as they go. I’m guessing that most people are the “learn as you go” types. Here are some little things that, are not giant revelations, but are useful tips to help you through your holiday baking. Unwrap Butter Before Bringing To...
Turn out amazing treats with these easy tips and tricks to help you bake your best every time. Measure Flour Accurately Using a measuring cup to scoop directly from the bag can pack in too much flour, leading to dry, dense baked goods. Use the “spoon and sweep” method by...
Orzo is the Italian word for barley; however, orzo is not made from barley at all, but rather from semolina, which is a course ground flour made from durum wheat. With its shape reminiscent of slivered almonds, orzo cooks up in about half the time of rice, making it a...
I love to bake all year long, but during the holidays I’m on “baking overdrive.” To make better cakes here are some simple tips to help you with the best outcome possible. Don’t use cold eggs. The eggs really should be at room temperature, otherwise the mixture won’t emulsify properly....