Topic: baking

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Four levels of chocolate chip cookies: From amateur to food scientist

Learn a few professional tips of what to do (and maybe what not to do) when baking this classic: Chocolate chip cookies. Amateur baker Alina, home cook Lorenzo, and Penny, a professional chef, demonstrate how they mak...

How To Be A Better Baker with Kiano Moju

With practice and some creative customization to reflect the kinds of flavors you like, you can make a new and exciting dish for your friends and family. In How To Be a Better Baker from Tasty, video producer and culi...

A Loaf of Bread – The Magic of Making

The combine harvester is let loose on the waving wheat, and the collected grain is ground between the miller's old stones. From the farm and the traditional English mill we follow the flour to the bakery. After the ad...

How To Make Geometric Pies by lokokitchen

Self-taught baker Lauren Ko creates geometric pies and shares them on her popular Instagram account lokokitchen. In this Tasty video, she talks about what inspired her to start baking, how she learns new tricks, and h...

How to make ‘cloud eggs’

Make sunny side up eggs sitting in fluffy egg clouds! This Tech Insider video shows us how they're made with a mixer, a mixing bowl, and an oven. Level up your clouds by folding in 1/8 cup of grated gruyere, swiss, or...

Sweet (& savory) morning buns with chef April Bloomfield & Tartine

In the kitchen at Tartine, San Francisco's popular bread bakery and cafe, chef April Bloomfield observes how their morning buns are made. Tartine's Chad Robertson mixes the ingredients and preps the dough with layers ...

Four pro-chef pastry recipes that are super easy to make

If you want to help with preparing brunch for guests or make breakfast in bed for your favorite adults, then check out these four super easy pastry recipes that'll make your dishes look like the work of a pro chef... ...

Volcano Bread

A loaf cake will bake at a temperature of 177C (350F) for around 45-60 minutes... you can microwave one in a mug at full power for just 2 minutes... and if you have a 100C (212F) hot spring, like they do in Laugarvatn...

Carrot Cake Parfait – From the Test Kitchen

In this episode of From the Test Kitchen, Food Editor Shira Bocar shows us how to make Carrot Cake Parfait, complete with cream cheese filling and apricot jam. Present the elegantly layered dessert in a stemmed glass ...

The Journey of Vanilla – From Plant to Extract

Mix 1 tablespoon of vanilla extract into the cookie dough, order Vanilla Caramel Fudge at the ice cream shop, or take a closer look at some vanilla beans at the store. What is vanilla and where does it come from? This...

How To Decorate Galaxy Cookies – SweetAmbs

Celebrate space exploration with baked goods! In this SweetAmbsCookies video, cookie decorating artist Amber Spiegel demonstrates how to decorate galaxy cookies using royal icing, a mix of confectioners sugar, water, ...

The Amazing Art of Bread Baking in Tajikistan

From National Geographic, this is how traditional, homemade Tajik non is baked in a tanur oven in Kumsangir, Tajikistan. Round and flat, it's a huge part of meals in Tajikistan, where many areas are non-arable, and "w...

How To Make Mini Donut Cookies – SweetAmbs

Cookies that look like mini donuts! Cookie decorating artist Amber Spiegel demonstrates how to make these bite-size desserts look like donuts, crullers, cinnamon buns, and more thanks to the detail that she puts into ...

How to make 3- 4- 5- 6- 7- 8- & 9-Strand Braids – The Bread Kitchen

How do bakers braid or plait those intricately-woven loaves of bread that we've seen at the bakery? Perhaps surprisingly, braiding bread is pretty simple in concept and can be simply made with some practice, as demons...

Lemon bars with olive oil and sea salt

Savory, tart, bitter, and sweet from The New York Times: Melissa Clark demonstrates how to make lemon bars with a sophisticated twist by adding olive oil and flaky sea salt. She writes: My mother wasn’t a baker, b...

Foraging Seaweed: Harvesting a French Coastal Superfood

Cristelle Maine walks along the rocky beaches of Brittany, France during the low tides to harvest a French coastal superfood: seaweed. In this Foodie video, she forages for fresh algae blades, explaining (in French wi...

How To Decorate Cookies To Look Like Fall Leaves – SweetAmbs

Learn how to transform sugar or spice cookies into multi-colored, gold-dusted fall leaves with Pastry Chef Amber Spiegel at SweetAmbs Cookies. So autumnal! Even if don't make them exactly like this, the tutorial is fu...

How to make a Caramelized Apple Tarte Tatin – Recipe Lab

From Recipe Lab by Julia Moskin, learn how to make a delicious Caramelized Apple Tarte Tatin, also known as Foolproof Tarte Tatin, "a gloriously simple but often misunderstood French confection of apples, caramel and ...

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