A little know-how

Help by the mixing bowl.

Choose the right ingredients, sort out the measurements, and keep your baking fresh. Short guides for the questions that come up mid-recipe.

Baking guide

Choosing almond flour for macarons

A practical guide to blanched almond flour, almond meal, sifting, and avoiding an oily mixture.

Baking guide

Replace 1 teaspoon of baking powder with baking soda, cream of tartar, and starch. Use the calculator for your recipe's amount.

Baking guide

Look for superfine sugar in US stores, or make a finer sugar from regular granulated sugar. Here's when the swap works.

Baking guide

Use 2 tablespoons of all-purpose flour for 1 tablespoon of cornstarch in a sauce. For pies and baking, choose the swap to suit the recipe.

Baking guide

Filled macarons usually belong in the fridge. The filling and the recipe determine how long to keep them.

Baking guide

Flax, applesauce, banana, and aquafaba can replace eggs in some bakes. Choose by the job the egg does, with amounts for one large egg.

Baking guide

One full US stick of butter is 1/2 cup, 8 tablespoons, or about 113 grams. Convert the amount in your recipe below.