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Latest Recipes
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Cake flour vs all purpose flour: which one your recipe needs (and how to swap by weight)
Cake flour vs all purpose flour, settled by bake: which one to use, how to make cake flour by weight, when the DIY swap falls short, and how to read a dense or sunken cake.
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Substitute for buttermilk in baking: match the swap to what you’re making
The best substitute for buttermilk in baking depends on the bake: soured milk for cakes and quick breads, thinned yogurt, kefir, or powder for biscuits and pancakes.
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The difference between whipping cream and heavy cream (and when it actually matters)
Heavy cream is 36%+ milkfat, whipping cream is 30–36%. Here is how to read the carton, which one to whip or cook with, and how to make whipped cream ahead for pie.
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