Baking skills
Learn about the best baking tools, ingredient substitutions, and tips for baking perfect cakes, cookies, bread, and more!
3 Ways to Make Store-Bought Frosting Taste Homemade
Why Your Cookies Are Flat and How to Fix Them, According to a Pastry Chef
Why Your Sourdough Isn’t Turning Out Right—6 Mistakes to Fix Now
How to Decorate 6 of Martha’s Prettiest Holiday Sugar Cookies
Do You Really Need to Preheat the Oven? Here’s What Experts Recommend
11 Pro Tips for Perfect Sugar Cookies, From Martha’s Favorite Bakers
Martha’s One-Ingredient Upgrade for Banana Bread Makes Hers the Best
How to Scale Up a Recipe So You Can Feed a Crowd
The 10 Most Common Cookie-Baking Mistakes—and How to Avoid Them
The Right Way to Use Your Measuring Cups, According to Pastry Chefs
What's the Best Type of Rolling Pin? The Answer Will Surprise You
Here's Why Your Cookies Spread When They're Baked—and How to Prevent It
Does Flour Go Bad? Here’s How to Tell If It’s Still Safe to Use
How Brown Sugar and White Sugar Differ—and Why It Matters
Create These 4 Charming Christmas Cookies With Our Step-by-Step Photos and Templates
Why Pastry Pros Love Baking With Silicone Bakeware—Plus Expert Tips on How to Use It
A Chocolatier Explains Why Chocolate Turns White—and How to Fix It
The Crucial Difference Between Bread Flour and All-Purpose Flour—and How It Impacts Your Baked Goods
Is Vanilla Bean Paste Better Than Vanilla Extract? Here’s What the Experts Say
Bake It, Don't Buy It: 6 Treats That Are Better Homemade
11 Foods You Didn't Know You Could Cook in an Air Fryer
Cake Flour and All-Purpose Flour Aren't the Same—Here's When to Use Each
How to Quickly and Safely Bring Butter to Room Temperature, According to Land O'Lakes
The Difference Between Cane Sugar and Granulated Sugar, According to Bakers
How to Keep Cookies Fresh for Longer, According to a Baking Expert
Can Wax Paper Go in the Oven? It's Complicated
How to Use Mayonnaise Instead of Eggs for Baking, Breading, and More
How to Use a Springform Pan for Delicate Desserts Like Cheesecake
The 8 Best Egg Wash Substitutes to Use for Pie Crusts, Pastries, and More
Cream of Tartar Is the Secret to Lofty Meringues and Light, Chewy Cookies
14 Ways to Use Parchment Paper for Cooking, Baking, Food Storage, and More
How to Make Brown Sugar at Home
7 Common Mistakes to Avoid When Baking Pumpkin Pie
What Is Powdered Milk—And Why Do Chefs Always Have It in Their Kitchens?
Baking Soda vs. Baking Powder: What's the Difference?
Apple Pie Crust Recipe
Quick Basic Pizza Dough
Broccoli-Cheddar Quiche
Why Refrigerating Cookie Dough Makes for Better-Tasting Treats
8 of Martha's All-Time Best Baking Tips, According to Our Readers
How to Freeze Cookies and Cookie Dough the Right Way
Test Your Cookie Skills With Our Cookie Week Quiz
How to Replace Sugar With Honey, Maple Syrup, and Other Unrefined Sweeteners in Baking
When to Use a Bain Marie—or Hot-Water Bath—When Baking
Making Meringue Is Easy—All You Need Are 2 Ingredients and Our Expert Tips
30 Cooking Skills to Master Before You Turn 30
Perfect Pie Crust
Basic Pastry Dough
Cheese and Bacon Quiche
How to Cream Butter and Sugar by Hand
Here's Why You Should Be Using the Reverse Creaming Method for Cakes
Cookie Stamps Are the Quick and Easy Way to Make Decorative Treats—Here's How to Use Them
How to Assemble a Layer Cake
What's the Best Way to Grease a Cake Pan?
59 Beautiful Wedding Cakes That Are (Almost!) Too Pretty to Eat
Our Very Best Tips for Making a Perfect Bundt Cake, Including How to Properly Grease the Pan
Chris Bianco's Pizza Dough
Cookie-Press Cookies
9 Vanilla Extract Substitutes to Use in a Pinch
Old-Fashioned Apple Pie
Macaroons vs. Macarons—the Differences Between the Two Cookies
How to Use Gluten-Free Flour in Place of Regular Flour, According to Experts
Baked Alaska
