Few things are as tantalizing as a batch of muffins fresh from the oven. But it can be a real downer to break one open to discover pockets of gluey batter or sunken fruit swimming in a pudding-like puddle. For a fine crumb throughout with a sumptuous texture, keep reading to learn how to prevent soggy muffin bottoms.
Many varieties of brown sugar are a flavorful addition to baking, breakfast foods, and even savory dishes, adding a light caramel taste that’s not found in white varieties. However, after opening, it can dry out into unusable lumps or bricks… but it can be saved. Here are five sweet solutions to soften brown sugar.
Baking powder is a leavening agent made of baking soda and an acid. It reacts with batter and dough, causing baked goods to rise to a light, airy consistency. Read on for everything you need to know about baking powder, its role in the science of baking, and appropriate substitutions for when yours expires or runs out.
What do you do when you already have ingredients in the mixing bowl, reach for the oil, and find the bottle empty? You look for a substitution. Read on to find creative alternatives for cooking oil in baked goods. From fruits and vegetables to butter and shortening, you will likely have a perfect option on hand.
Baking is not always easy. Sometimes, when we bake a cake, it doesn’t rise, sinks in the middle, or breaks coming out of the pan. Provided it’s cooked all the way through, it’s possible to salvage an imperfect cake. Read on to discover seven solutions for turning a potential cake failure into a sweet dessert sensation.
Do you love eating warm and gooey chocolate chip cookies? Have you tried over and over again to bake the perfect batch at home, but the mounds always turn out sad and flat? What could be the problem? Discover nine quick tips that will have you saying goodbye to flat cookies once and for all. Read more now.
Love to bake? Check out these 15 tips and tricks to simplify, improve, and enhance your daily baking routine. From preparing different doughs and batters to successfully removing cake rounds from the pans to applying final decorations, you’ll soon become a baking master with Foodal’s list of helpful ideas. Read more.
Baking with whole grains can be pretty difficult, and all too often the results are dense and dry. Learn how to incorporate healthier and more flavorful grains into your baking without sacrificing quality. With just a few easy adjustments, you can make tasty cookies, cakes, and breads. Read more now.
Break out your sheet pans and roll up those sleeves – it’s cookie time! We’ve gathered the best of the best for holiday baking in our roundup, from crisp and crunchy to soft and tender, dolloped, rolled, or cut out, dipped and decorated with royal icing. There’s something for everyone here! Read more now on Foodal.
Are you ready to dip your toes in making bread from scratch? Not sure how to begin, or what to buy? Our guide to the top tools will provide everything you need, to ensure that you’re prepped and ready to go. From those staple necessities to the finer luxuries, we’ve got it all covered. Read more now.
How do you use pie weights? And what the heck is blind baking? Before you start rolling out the dough for your next pumpkin or pecan pie, learn how to use these handy baking accessories. Discover our top pie weight recommendations, with a step-by-step blind baking tutorial to make the perfect crisp and delicious crust.
Learn how to make tasty loaves of golden-brown whole grain bread. We soak most of the dry ingredients to make the dough easier to work with and the bread easier to digest. Your taste buds will love all the hearty flavors and textures, and your gut will enjoy the better nutrition absorption. Read more now for the full recipe.