Baking Guides

Most mini cheesecake disasters happen in the last thirty seconds. The bake went well, the tops set without a crack, everything cooled properly. Then the first one comes out in two pieces with the bisc …

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You tip the tin, give it a confident shake, and the loaf moves about a centimetre. Then it stops. You shake harder, the top half comes away in your hand, and the base stays behind, welded in place lik …

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Crumpet rings look like the simplest thing you will ever buy for a kitchen. A metal circle. There is not much to get wrong. And yet the search that brings most people here starts after something has g …

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The first batch I made from scratch came out like flat, pale discs with a rubbery lid and not a hole in sight. They tasted of raw flour. I had done the classic thing: rushed the rest, cranked the heat …

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Most people don't buy bakeware once. They buy it three or four times. A cheap tin sticks or warps or loses its coating, so it gets replaced with a slightly less cheap one, which fails a little slower …

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Best Oil for Yorkshire Puddings (and Which to Avoid) Most Yorkshire pudding problems get blamed on the batter. In my kitchen, the fat in the bottom of the tin is usually the thing that decided how the …

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