Save That Seized Chocolate! Quick Solutions for Melting Mishaps

Seizing Chocolate Cover |

Do you settle for store-bought baked goods because melting chocolate gives too much grief? If you get muddy sludge or grainy bits instead of a smooth, lustrous flow, you’ll be happy to know there are ways to save overheated or curdled cocoa. Read along and learn how to rescue and restore your chocolate from two of its most common problems!

9 Quick Tips to Say Goodbye to Flat Chocolate Chip Cookies

Flat Chocolate Chip Cookies Cover |

Do you love to eat chocolate chip cookies? Have you tried and tried to bake the perfect batch only to have them turn out flat? Would you believe that cookies turn out worse on a rainy day? Here are nine quick tips from the experts at Foodal that will have you saying goodbye to flat cookies forever!

3 Simple Solutions for Softening Brown Sugar (Plus Bonus Storage Tips!)

Bowl of Brown Sugar |

Brown sugar that’s hardened into a dense, rock-like lump is a familiar sight in the kitchen. And of course, we only notice it when it’s needed. To soften up those hard lumps, we’ve got the best solutions right here. Whether you need it tomorrow or right now, there’s a simple technique for you to restore it to its soft texture again. We dish on the top tips to soften hardened light or dark brown sugar, and how to store it so that it stays fluffy and pliable for months on end – read more now on Foodal.

The Soggy Muffin Bottom Blues (And How To Fix Them!)

Soggy Muffins Cover |

Wet or undercooked muffin bottoms are such a letdown. You put the toothpick in and it came out batter-free, they smelled and looked delicious, and then… the bottom fell out. Literally! Why does this happen? Well, there’s a few reasons for overly-moist bottoms, from sunken berries to faulty tools – and we’ve all got the solutions. Read more now on Foodal to find easy fixes for all your soggy muffin bottom blues!

Out of Oil? Bake Anyway with Creative Substitutions

Oil in Mixing Bowl |

Does this sound familiar? Company’s on the way, and you’re baking a quick batch of brownies. You’ve got everything in the bowl but the oil… which you suddenly realize you haven’t got. Don’t panic, get creative! Learn what to substitute for oil to make moist and delicious baked goods at home. Read more now on Foodal.

Perfecting Your Pie Game: Breaking Down the Daunting Crust

Learn to Make a Lattice Top Pie Crust and Other Tips |

Have you ever wondered how bakers achieve such pristine, flaky pie crusts? We’re here to demystify the process, so you too can perfect your pate brisee, bridle your blind bake, conquer your crimping, and love your lattice, big or small. Read on to learn more as we break down the technique behind confidently creating this often daunting dough.

Foodal’s Ultimate Guide to Shaping Bread

Shaping Bread Dough |

There are countless ways to shape bread, and it’s the perfect blank canvas to test your creative ideas in the kitchen. We’ve prepared this guide to talk you through six different ways to shape your dough, from individual portions to full loaves. To get all the expert tips you’ll need to make your own stunning bakery-caliber breads at home, read more on Foodal now!

Need for Knead: A How-To Guide to Kneading Dough

A How-To Guide to Kneading Dough |

Have you ever wondered why kneading dough is so important? Have you poured hours into baking bread, only to have it crumble when you cut it? Learn about the purpose of proper gluten development and gain new tips for doing it best. Soon you’ll be on your way to becoming a homemade bread baking master! Read more now on Foodal.

Gluten: Bread’s Backbone & Your New Best Friend

Kneading Fermented Dough |

Gluten has gotten a bad rap lately, but how much do you actually know about this protein? As the backbone of bread and baked goods, it is a chain of amino acids that’s far more fascinating than you might realize. Read more about the vital role it plays in bread baking, and perhaps you’ll begin to view it more as friend than foe.

Yeast: Everything You Need to Know

Proofing Bread Knots |

Have you ever wondered why a recipe calls for instant versus active dry yeast? What the heck is fresh, block, cake, or compressed? Or that there are wild yeasts in the air? And what exactly is sour dough? Unravel the mystery behind these magical little friends, and you will be able to adapt any recipe to the variety you have on hand.

What is Einkorn Flour and How Do You Use It?

Close of a white, porcelain bowl full of einkorn berries.

The idea of einkorn flour is nothing new around here, not when we’ve brought you einkorn pizza crust, einkorn apple tartlets, and einkorn overnight pancakes. But, ask any wife of a fantasy-football-lover, even familiar ideas can be confusing (am I right?). We’ve received so many questions about this ingredient—Why are we using it? What is it? …

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