Find out how to bake a savory version of biscotti with smoked gouda and rosemary. After that, see how to create irresistible cheddar-and-chive breadsticks in three different shapes: simple sticks, twists and braids.
Visit Our Shop
Sign up risk-free for unlimited access to every video, pattern and recipe on Bluprint.
Don’t know a roulade from a torte? Fuzzy on the difference between foam and butter cakes? Been there. This guide will teach you all about the different kinds of cake, increase your baking intelligence and maybe get you pumped to try something new.
Every great pie starts with a carefully constructed crust. But, tragically, that's also the most intimidating part. To set you up for pie success, we're sharing a few of baker extraordinaire Gesine Bullock-Prado's top tips. These little nuggets of expert advice come from Gesine's class, Pies & Tarts for Every Season — consider this an exclusive sneak peek.
TMW you're halfway through a recipe that calls for milk and realize "D'oh! There's no milk in the fridge!" — we've all been there, and we all know how annoying it is. So it definitely pays to know a swap or three.
When it comes to convenience, you gotta give props to cake mix. But when it comes to flavor, texture and just about everything else, literally no one would ever pick a cake from a box over one baked from scratch.
If you're a baker, you've come across the phrase "cream the butter" in many a cake and cookie recipe. You no doubt know it has nothing to do with cream (the stuff that floats on top of milk) and that it means beating your butter to a creamy, fluffy consistency.