Best baking pans: the 4 that actually earn shelf space
My pan cabinet used to be crammed with baking pans I bought and barely touched. These are the best baking pans I still reach for, week after week, without fail.
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Fresh berry pavlova recipe that doesn’t turn into soup
A berry pavlova recipe with real fixes for weeping meringue in humid weather, plus a full recipe for strawberries, blueberries, and cherries on top.
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Best piping tips for cupcakes: the 6 that I actually reach for
My honest picks for the best piping tips for cupcakes, from a drawer full of ones I stopped using. Includes what each shape actually does.
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Baking with kids taught me to let the frosting be ugly
Baking with kids gets messy fast. Here’s what happened when my almost four year old decorated her first cupcakes and donuts, sprinkles everywhere.
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Lamington recipe that’s easier than it looks
Lamingtons are soft sponge cake squares dipped in chocolate and rolled in coconut. This lamington recipe is easier than it looks and the results are genuinely hard to stop eating.
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Silicone baking mat vs parchment paper: which one should you actually use
Silicone baking mat vs parchment paper is a more meaningful choice than it looks. Here’s what actually changes in the oven depending on which one you use.
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The best kitchen scale for baking (and why I stopped guessing)
A kitchen scale changed how I bake more than any other tool. Here’s what to look for, what to avoid, and the best kitchen scale for baking at every budget.
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Cranberry orange scones recipe that actually come out flaky
These cranberry orange scones are buttery, just sweet enough, and ready in 30 minutes. Cold butter and fresh orange zest are the two secrets — full recipe inside.
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Rustic pear galette: the most forgiving pastry you’ll ever make
A galette is what happens when you want pie but can’t be bothered with pie. No dish to fit the dough into. No lid to cut, no lattice to weave, no worrying about whether the edges are crimped correctly. You roll the dough into a rough circle, pile fruit in the middle, fold the edges…
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What citrus zest actually does to your baking?
Most bakers squeeze the juice and throw away the peel. That’s the wrong move — citrus zest is where all the flavor lives. Here’s how to use it properly.
