Baking Guides

Every piece of bakeware I've looked at recently seems to carry the label "PFOA-free." It's printed on the box, listed in the bullet points, sometimes mentioned twice. And that's fine — but it's …

read more

Short answer: it depends entirely on what the tin is made of — and for most tins sold today, the answer is no. If your new tin has a non-stick coating, seasoning it does nothing useful and event …

read more

You greased it. You bought the one labelled non-stick. And you still ended up prising muffins out with a knife while the tops tore off at the rim. If that sounds familiar, the problem probably isn't y …

read more

There's a question I get asked more often than I expected when I started writing about baking. Not how do you get crumpets to rise properly, or what temperature is right for a loaf — but a more …

read more

If you've ever pulled a tray of pale, sunken puddings out of the oven and blamed the recipe, the tin probably had more to do with it than the batter. A good Yorkshire pudding tin holds its heat throug …

read more

If you've got a glut of bananas going black on the side and you can't quite face heating the whole oven for one small loaf, the air fryer is the answer. It bakes banana bread beautifully with a proper …

read more