Chowhounds offer the definitive guide to baking, with recipe tips, discussion on techniques like making a baguette, and more.

Best New Baking Cookbooks for Fall 2019

With summer fully melted away and fall in full swing, we're hunkering down and cozying up—and with ovens happily back on again, the agenda includes a lot of baking. Good thing that among all the new...

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Best Homemade Cake Recipe for using 3D Christmas Cake moulds

by IMccsmudge 2 months ago

Looking for the best homemade cake recipe to use in the cake mould below. I know I need something fairly sturdy but not sure what's best. Anyone actually used them?

Marinella's of Toronto famous chocolate cake help?

by Idas 2 months ago

I loved Marinella's Restaurant on College St, their food was amazing and really the ONLY place I would order chocolate cake outside of the cupcake shoppe. They sadly closed during covide and I'm d...

What are you baking these days? September 2020 edition!

Caitlin McGrath
by Caitlin McGrath 3 months ago

Sure, it’s officially fall later this month, at least in the northern hemisphere, but many of us can look forward still to a month of nice weather and the last of summer fruits, along with the firs...

Home made pizza

by ChefPattiJean 2 months ago

Who all makes homemade pizza? I have a great technique where I put my homemade pizza between two pizza stones at 550 preheated oven this produces the best pizza you can make at home without a pizza...

Spring 2020 Baking/Dessert Cookbook of the Month VOTING

Caitlin McGrath
by Caitlin McGrath 8 months ago

Welcome to voting for our Spring 2020 BCOTM selection, which will run from the close of voting through the end of June. We will choose between our two top vote getters, both websites (or rather, th...

Fall Quarter 2020 Baking Cookbook of the Month VOTING

Caitlin McGrath
by Caitlin McGrath 2 months ago

Welcome to the voting thread for our Final Quarter 2020 Baking COTM, which will run from October through December. Though there were several different nominations, two emerged with the most menti...

Making Yogurt & Paneer

by kySafran 2 months ago

Making sourdough turned me onto the idea of making yogurt. I like the idea of keeping these cultures alive and using them over again to make it as often, and in the quantities I want. All with litt...

Swedish Princess Cake

by arp29 5 months ago

I have a milestone (!) birthday coming up and I'd like to make a Swedish Princess Cake as part of my celebration. Does anyone have a recipe that they like or even just a recipe from a reliable sour...

Paul Hollywood’s City Bakes

by ninrn 2 months ago

Has anyone been watching this show? It seems like it was made a few years ago and only lasted a couple of seasons, but it’s quite nice. In the US, episodes are on YouTube now. Paul Hollywood explor...

Disappointed in higher end butters flavors: Tillamook and Plusgras vs. LoL, Stew Leonards/store brands

by mushroomaffairs 2 months ago

Last weekend, I bought Tillamook and Plusgras butters which I was really excited to try. Last year I bought a bunch of Land O' Lakes European style butters and was very disappointed because it did...

Small Italian prune plums

by idabean1 2 months ago

It is the season for the Marian Burros' Plum Torte. In the Lexington MA area I've only found huge Empress Plums, which tend to be more sour and less tender than the "original". Who has found the ...


by BIllInVermont 2 months ago

Hello, I went to by some strawberry rhubarb at the market. I found rhubarb and asked if it was strawberry rhubarb. The associate said he didn't know what variety rhubarb it was, but point...

ISO: The Little Pie Shoppe 'Rum Cake" Recipe

by LJS 13 years ago

This is only for those with LONG memories, but I thought I would give it a go. There was an excellent bakery on the west side of Yonge Street, near St. Clements, about 6 blocks north of Eglinton, f...

Making vanilla extract

by tweetie 2 months ago

Just wondering how long you keep the beans that are infusing the alcohol?

Chocolate Mousse Cake filling

by Megnificent6 2 months ago

I’m wondering if any of you find an advantage to using a stabilized whipped cream mousse as opposed to classic mousse as a cake filling? Also if you’re making the stabilized chocolate mousse as a f...

Fall Quarter 2020 Baking Cookbook of the Month NOMINATIONS

Caitlin McGrath
by Caitlin McGrath 3 months ago

Hello, baking friends! It’s time to nominate candidates for a Baking COTM to carry us through the final months of the year, October, November, December — the season of apples, pears, cranberries, g...

Spring Quarter 2020 Baking/Dessert Cookbook of the Month NOMINATIONS

Caitlin McGrath
by Caitlin McGrath 8 months ago

Welcome to our nominations for Spring Quarter 2020 Baking/Dessert COTM. We’re in a strange time where many are baking up a storm as they spend more time homebound while we collectively try to get a...

Heavy Cream / 1% in place of Whole Milk in tart

by Tashiea 4 years ago

I'm planning on making a fruit tart later today, and I realized that the recipe calls for whole milk. There is only 1% milk and Heavy Cream in my house. Is it possible I could substitute one and/or...

My rye bread is flat

by tetraneutron 4 months ago

I tried to bake this rye bread. I let it rise in an oven with the light on for the first three rises and each time is rises really well, so I don't think the problem is the yeast. But for the final...