CategoryTips

  • 10 paths to painless pizza-making
  • a whisk for the corners
  • all butter, really flaky pie dough
  • an easier way to make cookies
  • blueberry pancakes + pancake 101
  • brussels sprouts, apple and pomegranate salad
  • checking your thermometer’s accuracy
  • cleaning citrus fruits
  • egg volumes
  • for beaming, bewitching breads
  • how i stock the smitten kitchen
  • how to flash freeze
  • how to hard-boil an egg
  • how to host brunch (and still sleep in)
  • how to julienne
  • how to make an overly obsessive spice rack
  • how to make whipped cream
  • how to make your own breadcrumbs
  • how to make your own pumpkin puree
  • how to measure drops, pinches and dashes
  • how to measure partial eggs
  • how to poach an egg, smitten kitchen-style
  • how to retrieve broken egg shells
  • how to soft boil an egg
  • how to stabilize whipped cream
  • how to use a kitchen scale
  • la crème de la crème, literally
  • layer cake tips + the biggest birthday cake yet
  • make your own baking powder
  • make your own bread flour
  • make your own brown sugar
  • make your own buttermilk
  • make your own cake flour
  • make your own crème fraîche
  • make your own self-rising flour
  • make your own vanilla extract
  • new classic wedding cake + how to
  • not all salts are created equally
  • on butterscotch versus caramel
  • parchment versus waxed paper
  • pie crust 101
  • pie crust 103: rolling and crimping
  • pumpernickel bread
  • smoke-roasted stuffed bell peppers
  • storing carrots
  • substituting vermouth for wine in recipes
  • too many egg whites?
  • understanding cream labels
  • white batter + chocolate orange breads
  • why are my baked goods turning blue?
  • why did my cookies spread?
  • why do my muffins taste metallic?
  • why weighing ingredients is better
  • why you should always toast your nuts