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Better baking.
Interesting ingredients, clever techniques, remarkable tools and bits of baking science worth knowing.
Little discoveries.
LATEST DISCOVERIES
INGREDIENTS
Wait... The Flour Has Enzymes?
Diastatic malt can transform bread—but your flour may already contain it.
TECHNIQUES
Wait... We're Not Whipping the Egg Whites?
Financiers get their distinctive texture from egg whites—but not in the way you might expect.
INGREDIENTS
The Ingredient No One Sees Coming
Instant ClearJel can quietly change the texture of fillings—and it's remarkably useful in cookies.
TECHNIQUES
The Filling Changes the Cookie
A sandwich cookie's filling doesn't just add flavor—it changes the texture of the cookies around it.
TECHNIQUES
More Browned Milk Solids, Please
One clever addition can push the nutty, toasted flavor of browned butter even further.
TOOLS
The Mold Changes the Cake
Shape isn't just decoration. The right mold changes how a small cake bakes, browns and eats.
THE BAKER'S EDIT
Beautiful tools, clever discoveries and things worth knowing—delivered occasionally.
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