Sourdough

I have 565 photos of bread on my phone, all taken in the last two years. That's how long it took me, along with my co-authors and fellow King Arthur employee-owners Martin Philip and Melanie Wande...

Some of the most talented bakers I have ever met work at King Arthur. They have tips for making round cookie dough logs AND Pie Crust Recipe for People Afraid of Pie Crust. But sometimes, the best adv...

In my four years as editor of the King Arthur blog, one of our most popular posts has been our tribute to practical mason jar icing magic. It's easy to see why! It's a really handy tip — Mason...

In this article: We have good news: Great gluten-free bread is possible. All you need are the tools, the right recipes and of course the flour. Whether you're an experienced baker transitioning to...

As the designated Thanksgiving pie baker in my family, I've experienced many highs (severe reviews and empty pie plates) and lows (forgetting to add sugar to the filling and great bakes that never...

In Taiwan, where I live, flatbreads are versatile and springy. They can be folded into countless smooth layers, flavored with onions and lard, then shaped to hold all manner of fillings—from eggs and ...

There's more to Halloween candy than just trick-or-treating. This spooky season, we're baking lots of pumpkins, popping candy into cookies, and even mummifying hand pies. Want to join us? Here...

We all know what it's like to work with imperfect tools: measuring cups that aren't accurate, offset spatulas that don't flex enough, whisks that are hard to hold. So we made them better. ...

There's something magical about a warm, crusty loaf of sourdough fresh out of the oven. But for many aspiring bakers, this magic quickly turns to frustration. The seemingly complex process, endles...