A matrix of chocolate chip cookies made with different kinds of fats
03/31
Tips and Techniques

Butter? Oil? Shortening? Which fat makes the best chocolate chip cookies?

Find your favorite flavor and texture combination.

By Kye Ameden

March 30

How to reuse (and eventually discard) your frying oil

By Rossi Anastopoulo

March 27

Things bakers know: Bake your layer cakes in a sheet pan

By Rossi Anastopoulo

March 23

Ask the Bread Coach: My dough isn’t rising — what now? 

By David Tamarkin

March 21

A guide to different types of sugars, how to use them, and when to substitute

By Rossi Anastopoulo
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Tips and Techniques

How to make a robin's egg cake for Easter

Tips and Techniques

Why we started putting cheese underneath our pizza crust

Tips And Techniques Posts

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A matrix of chocolate chip cookies made with different kinds of fats

Butter? Oil? Shortening? Which fat makes the best chocolate chip cookies?

Doughnuts being fried in vegetable oil

How to reuse (and eventually discard) your frying oil

Chocolate Stout Cake

Things bakers know: Bake your layer cakes in a sheet pan

Oatmeal sandwich bread proofing in loaf pan

Ask the Bread Coach: My dough isn’t rising — what now? 

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Sourdough tips

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Cake skills

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Different colors of tortillas next to each other

How to make colorful, scroll-stopping tortillas

Mile-High Meringue Pie with slice cut out

20 spring celebration bakes for Easter, Passover, Ramadan, and beyond

Pepperoni Pizza in the Detroit-Style Pizza Pan

The pan for people who love crispy edges

Irish Soda Bread

For the best Irish soda bread, you need Irish-style flour

Blog Series

The Casual Sourdough Baker

Love sourdough, but looking for a bit more flexibility and ease when you bake with a starter? Baker and blogger PJ Hamel will show you just how wonderfully stress-free sourdough baking can be.

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Blog Series

Ask the Baker's Hotline

The bakers of King Arthur are here to solve the kitchen conundrums you share with us, and Annabelle will pick the brains of the talented Baker’s Hotline team to tackle some of your most-asked questions.

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Story Posts

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Biscuit dough being stamped out with biscuit cutter

The rise: a history of American biscuits

Apple pie, sliced in the pie plate

The surprising history of pies

Copy of Baking School cookbook on a kitchen counter

Introducing our new cookbook: The King Arthur Baking School

Wheat being harvested in the field

What is regenerative agriculture, and why is it so important?

Video Tutorial

Pie Baking Guide

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