What do alfabeto, funghini, lumaconi and stroccpreti have in common? New European fast cars? New European fashion models? New characters in a telenovela? Nope, keep guessing… OK, I just realize...
By now, you probably know of our deep and abiding love for Vanilla Dream cookies. They’ve shown up in blogs, on Facebook, and have spawned plenty of spin-off recipes (see Chocolate Dreams). Mos...
When I cooked store-bought gluten-free pasta for the first time, it was an unfortunate situation. I boiled the water, tossed in the spaghetti, briefly stirred it, then walked away. When I returned to...
Ah, the giddy days in the kitchen. You know the ones, where you suddenly see Al Pacino’s face in your morning toast, or you sing “Heard It Through the Grapevine” while measuring out...
Learn to bake. Who knew those three short words could encompass such a huge world of possibility? Take a virtual tour of our new Baking Education Center here in Norwich, Vermont. And join one of the ...
For every summer issue of The Baking Sheet, I try to put together a meal that sings of summer. Usually it’s something with unusual or tropical flavors and spices. Typically, it’s a meal t...
Got my hat, got my coat, I’m off to join the PED-PEW club. Care to come along? The PED-PEW club was established, umm, now by errr, me. PED-PEW stands for Pizza Every Day-Pizza Every Way. ItR...
One dark, early February morning, I woke up from a sound sleep with these two words in my head: Pretzel buns. Had I read about pretzel buns in a food magazine? Seen them online? Maybe they were somew...
There’s nothing like a good, hearty sandwich, is there? Now, I’m not talking tea sandwiches. Those thin-sliced, crust-free triangles have their place; after all, you really can’t go...
Did you know that Elvis’ favorite cake, one he enjoyed on his birthday AND at Christmas every year, was vanilla pound cake? I grew up loving chocolate cake. Still do. But over the years I’...
Mousse. No, not the stuff you put in your hair. And surely not the large, antlered animal drivers here in northern New England worry about meeting some dark night on the road. I’m talking mouss...
One of the greatest challenges of gluten-free baking is tackling yeast recipes. Those restricted from gluten want warm, chewy English muffins, sweet, soft cinnamon rolls, and a good crusty artisan-st...
About a month ago, I posted the following question on our King Arthur Flour Facebook wall: “Question: Have you, would you, or are you interested in making cream puffs, chocolate éclairs, and/or...
Left to right, top to bottom: Vanilla Biscotti; Peanut Butter; Salty-Sweet Butter Pecan; Shortbread; Almond Cloud; Oatmeal; Chocolate Chip, and Whole Grain. Click anywhere on grid to enlarge. There&#...
There’s nothing – NOTHING – like a warm cookie and a cold glass of milk. Back in the day, this meant Mom’s homemade cookies: oatmeal, peanut butter, sugar, or chocolate chip – period. Thi...
As summer rapidly approaches (where did April go?), chat around the coffee machine has begun to revolve around one simple question… “What are you planting this year?” As you can gue...
Mojito (mo-HEE-toe), def.: a cocktail consisting of rum, sugar, lime juice, sparkling water, and mint. I’m sure many of you have heard of this summer drink, which has become wildly popular in t...
In the past, if I were to choose to make a batch of cookies, any flavor I wanted, I must confess Snickerdoodles would not have been at the top of the list. I mean, they’re fine, OK, pretty good...
There is a wonderful Norwegain book that I read with my children about three sisters who go out to pick strawberries for their mother. The girls run, giggling, out into the meadow; a picnic basket sw...
The rain may never fall till after sundown. By eight, the morning fog must disappear. In short, there’s simply not A more congenial spot For happily-ever-aftering Than here in Camelot. – ...
High-rising, whole wheat blueberry muffins… Light, tender whole-grain pancakes… Ooey-gooey buttermilk cake… What do all of these treats have in common? Give up? The answer is…...
Sometimes, not often but sometimes, my fellow employee-owners here at King Arthur Flour would like to murder me. Well, maybe not murder, but definitely toss me out the window in displeasure. Like the...
A few weeks ago, Baking Sheet writer and editor Susan Reid and I were discussing our latest projects. This often leads to our discussing our latest dinners too, and often turns into an all-out “...
Q. What do you call a savory bread pudding, made with sourdough bread, asparagus, ham, cheese, and eggs? A. Delicious. HA! You were going to say strata, weren’t you? Well, you get an “A&#...
So many recipes… so little time! There’s a running list I keep called “recipes I’d like to develop someday.” A baking bucket list, as it were. SOMEDAY… I’m g...
How’s your starter doing? Fresh sourdough starter is a wonderful resource. Bread, pancakes, waffles, cake… there are so many delicious directions you can take with sourdough. The key: mai...
Have you ever really stopped to think about why we eat and drink certain foods together? So much so that they share a name like tea bread, wine biscuits and, of course, coffeecake. I mean, everybody ...
Sourdough. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens. But where does the path to sour...
Remember Real Men Don’t Eat Quiche, that 1982 fun-poking paean to masculinity? Well, thankfully, that statement was never true. I mean, think of the King, with his “four and twenty blackb...
WOW – I love it! Um… what is it? I have no idea. Welcome to the fifth annual April Fool’s edition of Baking Banter, our King Arthur Flour blog. You assume we’re experts, right? The ...
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