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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ISO: Dean & Deluca brownie recipe

by tepidmonkie 5 years ago

Does anyone have a recipe similar to the D&D triple fudge brownie? I can recreate the ganache topping and it tastes very similar, but I would like to have the brownie base to match (including the ...

Cookie scoop?

by bxgirl 5 years ago

Two questions about a cookie scoop... Does a not-so-frequent baker need one? Which would you recommend? I have heard some good things about the Williams-Sonoma cookie scoop. Thoughts? Thanks

Food from Outside (Halp!)

by MrsMoriarty 5 years ago

Hello, Everyone! I'd like to know if, given the circumstances (below) it might be possible to bake and bring some cupcakes to a kosher (Orthodox) home. I'm not confident that I'm aware of al...

My enriched hamburger bun dough is ripping

by DowntownJosie 5 years ago

I have been making the hamburger buns from epicurious for ages. The dough has always been beautifully silky until two weeks ago. I left it to ferment overnight and the next day the dough was rough ...

Pizza dough question

by Effex 5 years ago

Hello, so I have been trying to make a simple pizza dough substituting 1 cup (of of 3) of regular flour for a wholewheat one. I let melt 1 pack of active yeast (the dry one in packets) in warm wat...

uses for Coffeemate besides adding into coffee

by Wendy Lai 16 years ago

I like this non-dairy coffee flavoring "creamer". I know it's probably made from wierd chemicals and whatnots, but I wonder besides putting it into coffees, can I use it for baking? Like say flan...

How can I safely reduce the sugar in a recipe?

by nooodles 15 years ago

If I have a cake/cookie recipe that calls for way more sugar than I like, can I simply cut the amount in half? Or will this do something strange to the texture of the baked good? Some answers I've ...

Cake with after taste please help!

by suma1980 10 years ago

I have been baking for about 3 years now. I have noticed that most of my cakes have a glassy after taste almost like oily taste. I have changed from a metallic bowl to a glass one, changed the butt...

baking class - beginner

by Rice is Nice 5 years ago

hi fellow chowhounds, As an adult now, i always wanted to learn the basics of baking and bread making, where can I find a class (best is free) where i can learn the basic fundamentals of baking?...

homemade dough for savory pinwheels?

by foxtailfarm 5 years ago

Hi all - I am planning to make a couple batches of pinwheels for an upcoming party, one with pesto & sundried tomato filling and the other caramelized onion with TBD. I want to make my own dough, m...

"chicken tenders" - what temperature and how long

by fldhkybnva 8 years ago

I am planning to make a salad with chicken strips for a group of 6 this weekend. Ideally, I would grill the chicken, but alas no grill in my current apartment. So, I was going to cut the breasts ...

Cakes rises when baking and falls when cooling?

by ammusteddy 6 years ago

As in, not the "sinking" in the middle type, I mean generally some cakes rise up in the oven and then when i take it out they are flatter? Is this how they are supposed to be or anything wrong?...

Recipe for sesame sticks

by NotSoHot 5 years ago

Would like to try making sesame sticks like you buy in bulk at Whole Foods and other stores. Anyone have a recipe? The ones I have from Sprouts say they have ground bulgar wheat in them. Is grou...

Freezer friendly (thaw and serve) desserts for a party

by pumpkinspice 5 years ago

I am looking for some not to complicated freezer friendly desserts (bars, squares, cookies, cakes etc – anything easy and good!). I am hosting a baptism luncheon for about 30 people in a few weeks ...

flour going bad

by Magreth 5 years ago

hi guys just started baking cinnamon rolls and i had few questions 1> how can you store them so they can be fresh to eat next day? 2> if you accidentally use bad flour or yeast can it cause the r...

NY Bakery-Style Cookie Help

by rockycat 5 years ago

I'm looking for a recipe to make NY bakery-style sprinkle cookies. Not the small piped cookies found in Italian bakeries, but the large round one found in the Jewish bakeries. They look something...

Sourdough Starter: "Bad"?

by ValleyCreek 8 years ago

Q?: I have recently begun using a 100 year old starter given by a friend; I don't have that much more history on where it's been. Problem: My wife & I both have lower GI tract disturbances from th...

Biscuit Dough Texture

by mordacity 7 years ago

I consider myself to be a pretty good baker, but biscuits are my nemesis. I've tried recipes from many sources, including the normally reliable Joy of Cooking, but every time I end up the mixing st...

How to make Chicago-style crust

by rosep 9 years ago

I have been trying to perfect a Chicago style stuffed pizza. But I am unsure what it is that makes the crust so buttery and dense yet somehow sweet. It's not a regular pizza dough recipe. I have tr...

Good to the Grain: Baking with Whole-Grain Flours, by Kim Boyce

Caitlin McGrath
by Caitlin McGrath 10 years ago

Has anyone baked from this new book by a former pastry chef at Spago and Campanile in Los Angeles? I couldn't resist it: it is beautiful, and full of interesting and delicious-sounding recipes. ...

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