Microwaves heat butter unevenly, often leaving melted pools of butter inside the stick. Our advice is to take butter out of the refrigerator 30-45 minutes before you bake so the stick softens in a uniformed way, which will allow it to mix more evenly and ensure a fluffy, yummy baked good.

Parchment paper is an essential baking tool. It creates a nonstick surface so that all your cakes, brownies and cookies release cleanly from their pans and sheets. Depending on how heavy-handed you are with greasing, the grease or nonstick spray could affect both the taste and consistency of the final product.

The material your pan is made of does affect the baking time and the color of your baked goods. Glass pans are generally best for loaves of bread and pies since they give food a darker, browner crust. If using a glass baking dish in place of a metal baking pan, reduce the oven temperature by 25°F to avoid overbaking and over-browning.

When it comes to metal, a darker pan absorbs and retains more heat. Dark pans are best for baked goods that require more browning at the bottom, such as flatbreads. However, dark pans can cause the exterior of a cake to brown before the inside is fully baked. Lighter-colored pans will give your baked goods a more even bake because they absorb and conduct heat more evenly. If you only have dark metal pans on hand and a recipe calls for a light pan, don’t worry – just reduce the heat and baking time by 10-20 percent.

Cut all the quantities of ingredients in half and proceed with your recipe as written. If you need to halve an odd number of something like eggs, whisk a whole egg in a small liquid measuring cup, then pour half of the combined egg mixture into the recipe. Similarly, if you’d like to double or triple the yield for baked goods, you’ll need to double (or triple) the quantities of ingredients. Be careful, increasing the yield of a recipe can quickly exceed the capacity of a standard mixer. In any case, it helps to write down the new adjusted recipe measurements just to be safe.

Yes, it does. Not all vanilla is created equal. Artificial vanilla is usually produced in a laboratory, while pure vanilla extracts are made from vanilla beans that are grown near the equator. Each vanilla extract’s origin has a complex flavor profile that will enhance your favorite recipes. If you’re ready to enhance your baking, bake with the best – check out our line of premium pure vanilla products!

Not at all! In a pinch, you can use a resealable plastic bag to pipe basic designs or evenly spread icing over a cake. For more intricate designs, having a few basic piping tips on hand is helpful, but there’s no need to break the bank. We recommend a star, plain, petal and leaf tip to take care of most designs.

The general rule of thumb when storing baked goods is to tightly wrap or place them in an airtight container. This is best whether keeping the goods at room temperature or freezing them. Most baked goods can stay out at room temperature when tightly wrapped or in an airtight container. However, dairy-based cakes, pies or cookies with uncooked dairy fillings should go in the refrigerator. Loaves of bread and baguettes will stay fresh longer if kept at room temperature; if freezing, transfer to a resealable freezer bag.

This could be caused by a few different factors. First, check your oven temperature. The wrong temperature can cause a cake to rise too far and collapse on itself. An oven thermometer will verify your oven is at the correct temperature. Second, ensure the cake is cooked through. Even if a cake looks golden around the edges, if it sinks in the middle and has a gooey texture, it didn’t bake long enough. Err on the side of caution and bake it a couple minutes longer. A toothpick inserted into the middle of the cake should come out clean to indicate the middle is done.

To avoid an annoying cleanup, coat measuring cups and spoons with a light covering of a neutral-tasting oil, like canola oil, before you measure sticky ingredients like honey, molasses or syrup. You don’t need more than a drop or two.

This could be the result of expired baking soda or baking powder. Once opened for more than a couple of months, these leavening agents gradually lose strength. To test for freshness, combine 1 teaspoon baking powder with ⅓ cup of hot tap water. For baking soda, put 2 tablespoons of white vinegar into a bowl and add 1 teaspoon of baking soda. If active bubbling occurs and it fizzes immediately, the products are still good to use. If not, they should be replaced. When buying new ingredients, always check for an expiration date.

The hydration level of a bread dough refers to the weight of water in the dough recipe compared to the weight of flour in the recipe. To calculate the hydration level, take the amount of water and liquids divided by the amount of flour in the recipe, then multiply that number by 100. For example, a pretzel dough recipe that calls for 22 ounces flour and 12 ounces water would have a hydration level of 54 percent (12/22 X 100). A focaccia dough recipe that calls for 21 ounces flour and 14 ounces of water would have a hydration level of 66 percent (14/21 X 100).

Depending on the dough’s hydration level, we recommend different kneading techniques. For doughs with a hydration level of 65 percent or more (i.e. sticky, wet doughs), use the French kneading technique. For more stiff, dry doughs with a hydration level of 65 percent or less, use the stretch and fold method.

When you combine flour and water, a protein called gluten forms. This protein is what makes bread so fluffy and, well, “bread-y.” When you knead bread dough, you’re stretching out these proteins to form gluten strands, which create the air pockets in bread while it bakes to give the final product a nice, airy texture. It’s a bit of hard work, but mastering the two primary kneading techniques can be a fun, meditative exercise.

Yes, substituting vegan ingredients for eggs and dairy is possible. For comparable binding and moistness, substitute a quarter cup of unsweetened applesauce in place of one egg. You also can use bananas instead of dairy ingredients in many plant-based recipes. Keep in mind: too much of either of these substitutions may alter the texture of your baked goods. We recommend finding recipes that were developed and tested with vegan substitutes to guarantee your final goods are perfect.

Each type of fat has different properties, so we recommend using the exact ingredients called for in a given recipe. Butter lends great flavor and contributes to the light, fluffy texture of baked goods. Using a liquid oil or another fat in place of butter may negatively affect the desired final texture. Also, substituting the proper amount of oil for butter can be difficult, as you will have to adjust the volume of oil down by 20-40 percent depending on the type of oil.

Yes, but when using whole wheat flour, expect a noticeable difference in texture since the germ and bran in whole wheat absorbs more water. If this is the only change you’re making, it will result in a denser and drier baked good. To add some nuttiness to the overall flavor of muffins or a loaf of quick bread, substitute up to 25 percent of white flour for whole wheat. If you want a cake that’s light and tender in texture, stick to your all-purpose or cake flour.

The reason why most recipes call for unsalted butter is to control the total amount of salt in the recipe. Baking is a science and every ingredient plays an important role in your final product. However, if you don’t have unsalted butter on hand and you don’t have time to make a trip to the store, you can use salted butter. Simply reduce the salt otherwise called for in your recipe by ¼ teaspoon.