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Baking

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

All Pleasure, No Guilt: Healthy Dessert Ingredient Swaps

OK, we're in favor of relishing the most decadent, oozy, rich dessert of your dreams, in all its fatty, sugar-laden glory. But don't indulge often, and keep your portion size moderate. Sounds reasonable...

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How Does One Make Killer Popovers?

David Kahn
by David Kahn 10 years ago

I had dinner at BLT Steak in Los Angeles this weekend, and everything was very good, but by far the best part of the meal (I thought) were the absolutely amazing, monster popovers served at the beg...

British Baking Show - Pies!

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by DGresh 4 years ago

I enjoyed this week's pie competition. I was particularly impressed that most of the 3 or 4-tiered pies managed to stay upright and look good. I was surprised by a couple of things in the first...

Quick question about peanut-butter cookies

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by bellywizard 9 years ago

I'd like to make p'but cookies for the first time. I see recipes without flour (only the nut butter & things), as well as recipes with flour. Which is better? With or without flour? Can anyone ...

What's the harm in letting your dough rise for too long?

easyonthesalt
by easyonthesalt 9 years ago

I've been struck with a midnight craving for some warm, fresh crusty bread slathered in butter. I was going to go mix a quick, no-knead dough, let it rise overnight in the fridge and bake in the...

What are you baking these days? December 2014 edition, part two! [Old]

buttertart
by buttertart 4 years ago

Here it is almost the 15th. Now the serious baking starts...as if it hasn't been going on all along. I've been out of the kitchen since last Monday or so, suffering from a vicious pinched nerve/m...

What to cook with cast iron skillet in oven?

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by mrsjagirard 8 years ago

Our fairly new stovetop has a glass/enamel top, and I've heard it may not be good to use a cast iron on the glass top. I love my cast iron skillet though (it's 12 inch) but I can't seem to find man...

Sugar on Top of Pie Crust?

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by DaisyM 7 years ago

Do you put sugar on top of your pie dough before baking? If so, what kind of sugar are you using? Are you brushing the crust first with cream (or something else) before sprinkling? Does the sugar...

Cooking Resolutions

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by totallysteaknife 4 years ago

I thought it would be fun to talk Cooking Resolutions for 2015. I want to expand my skills and try as many new recipes as possible. I get in recipe rut quite often. I also want to learn to bake bre...

What are you baking these days? December 2014 edition! [old]

buttertart
by buttertart 4 years ago

It's December already in most of my favorite places...so here we go. I have to get my fruitcakes ready to mail to my mother-in-law, or I will be in a world of hurt ;-) Better be next weekend... W...

Bread Pudding

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by eatingjoy 4 years ago

I checked the Chowhound search engine and most of the bread pudding discussions appear fairly dated. Bread pudding didn't come close to making it as December's Dish of the Month (love that deviled...

What are you baking these days? November 2014 edition (part one)! [old]

buttertart
by buttertart 4 years ago

Hello all, things are getting cooler and cooler around here and there's no better time for baking than when the chill winds blow (not that there's a bad time for baking, ever). I'm excited to de...

making boxed cake mix better...

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by mom2 12 years ago

does anybody have any receipes that start with a boxed cake mix? Over the next few weeks we have a lot of get togethers that I would like to bring treats to and it would be great if I can start wi...

Christmas Baking 2014

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by rstuart 4 years ago

I realise that it's early, and that American Chowhounders are probably still working on Thanksgiving.. but I am starting to think about my Christmas baking. I'm sure that I am not the only one! I'l...

peanut butter cookie recipes using natural?

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by F Schubert 12 years ago

Seems like every PB cookie recipe out there recommends using a processed brand (Skippy is a fave) and many warn that you'll get inferior results if you use natural PB. I don't doubt it, but I do w...

Challah baking questions

Nikki NYC
by Nikki NYC 4 years ago

I bake challah from scratch and everything I know I learned from the internet. I have a few questions and I'm hoping someone in Chowland has some answers! 1. Is there some test that indicates th...

Best naan recipe (or paratha)?

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by pine time 5 years ago

I know there are tons of recipes on line, and I've tried several, with mixed results. Would like a basic failproof naan or paratha recipe--from there, I can play with adding spices, fillings, etc....

PLEASE help me make this chocolate chip cookie

nothingswrong
by nothingswrong 5 years ago

Need help from any of you recipe developer types. I've read through Kenji and Alton's scientific explanations of what-does-what in CCCs, and I've read through probably 20+ blogs about cookie experi...

What kind of giftable quick bread or simple cake would you bake in these?

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by bdegregory 4 years ago

Found these cute little paper bundt pans and I'd like to bake some treats for gifting. Was thinking gingerbread (akin to Gramercy Tavern version or David Lebovitz ginger cake). What are your favori...

Need a spritz cookie recipe

Jpan99
by Jpan99 5 years ago

Looking for something tried and true. I'm comparing the Wilton Spritz recipe and the Land o' Lakes recipe. Land o' Lakes bakes them at 400 which seems too hot for this kind of cookie. Wilton has...

Baking in a copper fish poacher

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by amazinc 5 years ago

Recently took Sur la Table bread baking class where we baked "almost no knead" bread an enameled cast iron 6-quart pot. Fine, but I want to make a "no knead baguette" shape and have a copper fish ...

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