Here’s a quick tip to make your cooking and baking easier: Before you measure out oil, syrup, peanut butter, or any other sticky substance for a recipe, rinse your measuring cup under hot water for about 30 seconds or so. The heat (and even a few drops of water) will keep the substance from sticking [...]

There are a few questions about butter that come up from time to time, so let’s set the record straight with a quick Q & A.
If the recipe doesn’t say unsalted or salted butter, which do I use? Bakers and chefs usually choose unsalted butter in their recipes because it’s easier to manage the salt [...]

One of the secrets to my cookies is a commitment to using the best available products in them, including–and especially–fresh eggs. If you haven’t tasted a farm fresh egg before, put it on your to-do list. Fresh eggs from free-range, quality fed chickens are a taste experience in themselves. Plus, they are higher in folic [...]

Today I’m sharing another cookie recipe that can be adapted a zillion different ways. (Really, I counted.) The backbone of the recipe is a simple oatmeal cookie; it’s up to you to accessorize it however you like with any type of dried fruit (mango is amazing!), chocolate, and nut. Make them regular size or oversized–they [...]

One of my favorite secret ingredients in baking is toasted coconut. You can add it to so many different recipes to amp up the flavor and texture to create new, exciting recipes. There is more than one way to toast coconut, but this is the way I like best. Are you ready?
Start with a non-stick [...]

Baking is equal parts science and art. The science part is obvious–exact measurements, chemical reactions, and convection, among others. The art side is much more abstract, like knowing how to place your fondant flowers on your cupcakes or how to know when your cake is done baking simply by tapping the top with your finger. [...]