MEASURES AND CONVERSION REFERENCE

1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1/2 tablespoons = 1 1/2 teaspoons
1 tablespoon = 3 teaspoons OR 1/2 fluid ounce
1/8 cup = 2 tablespoons OR 1 fluid ounce
1/4 cup = 4 tablespoons OR 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoons OR 2 2/3 fluid ounces
3/8 cup = 1/4 cup + 2 tablespoons
1/2 cup = 8 tablespoons OR 4 fluid ounces
2/3 cup = 10 tablespoons + 2 teaspoons OR 5 1/3 fluid ounces
5/8 cup = 1/2 cup + 2 tablespoons
3/4 cup = 12 tablespoons OR 6 fluid ounces
7/8 cup = 3/4 cup + 2 tablespoons
1 cup = 16 tablespoons OR 8 fluid ounces = 1/2 pint
4 cups = 2 pints = 1 quart = 32 fluid ounces
16 cups = 8 pints = 4 quarts = 1 gallon 

Common Ingredient Weights

Apples, peeled: 1 cup sliced = 4oz / 1 cup diced = 3oz
Baking Soda or Baking Powder: 1 teaspoon = 5 grams 
Bananas, mashed: 1 cup = 8oz/1 small banana = about 1/3 cup mashed

Butter

1 cup = 2 sticks = 16 tablespoons = 1/2 pound = 8oz/227g
3/4 cup = 1-1/2 sticks = 12 tablespoons = 6oz/170g 
2/3 cup = 10 tablespoons+2 teaspoon = 5.3oz/150g 
1/2 cup = 1 stick = 8 tablespoons = 4oz/113g
1/3 cup = 5 tablespoons+1 teaspoon = 2.7oz/75g 
1/4 cup = 1/2 stick = 4 tablespoons = 2oz/57g
2 tablespoons = 1/4 stick = 1oz/28g
1.5 tablespoons = .75oz/21g
1 tablespoon = 1/8 stick = .5oz/14g
Chocolate: 8oz/227g chopped = 3/4 cup plus 2T melted 
Chocolate, Morsels or Chopped: 1 cup = 6 oz/175 g
Cocoa Powder, unsweetened (natural or dutch procesed): 1T = 5g; ¼ cup = 20g; 1/3c = 26.7g; 2/3c = 53.3g; 1 cup = 80g 

Cornstarch: 2T = .5oz/14g

Dairy

Milk (whole, 2%, 1%, nonfat & buttermilk), Sour Cream, Yogurt: 
1 cup = 8 fluid oz/242g
1/3 cup = 2.65 fluid oz/80g
1 tablespoon = .5 fluid oz/15g
Cream (heavy or whipping)
1 cup = 8 fluid oz/232 g
1/3 cup = 2.75 fluid oz/77.3g
1 tablespoon = .5 fluid oz/14.5g

Egg, large, out of shell: 1 whole = 1.75oz/50g = about 1T yolk and 2T white
Egg White, large: 1 1/4oz/30g = about 2T
Egg Yolk, large: 1/2-2/3oz/20-25g = about 1- 1.5T

Flour, spooned and leveled, unsifted:

All-Purpose Flour

1 cup = 4.25oz/120g
1 tablespoon = 1/4 oz = 7.5g
1/4 cup = 1.25 oz = 30g
1/3 cup = 1.5 oz = 40g
1/2 cup = 2.5 oz = 60g
2/3 cup = 3.25 oz = 79.5g
3/4 cup = 3.5 oz = 90g
1 cup = 4.25 oz = 120g

Bread flour

1 cup = 4.5oz/128; 1T = 8g

Cake flour

1 tablespoon = 7g
1/4 cup = 1 oz = 28g
1/3 cup = 37g
1/2 cup =  2 oz = 56g
2/3 cup = 74g
3/4 cup = 3 oz = 84g
1 cup = 4 oz = 112g

Honey: 1T = .75oz; 1 cup = 12oz

Oil: 1 cup = 7.5 oz/212 g

Sugar

Granulated white

1 cup = 7oz/200g
2⁄3 cup = 4.73oz/134g
1T = 12.5g

Confectioners’ Sugar (powdered):
1 cup = 4oz/120g; 1T = 7.5g

Light/Dark Brown, packed:
1 cup = 7.5oz/213g
Vegetable Shortening: 1/4 cup = 1.75 oz 

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Tips on Preparing & Filling Pans

Make sure to always prepare your baking pans before you begin. Some batter like cakes and cupcakes must be baked right away. If the batter sits for too long before baking, you increase the chance of your baked goods coming out flat and dense. Other baked goods like Chocolate Chip Cookies, require no pan preparation, and it is best to let the dough sit, for the best flavor.

Cupcakes: For best results, use paper, foil or silicone baking cups/cupcake liners for easy removal from pan. You can also try baking your cupcakes in ice cream cones for a fun alternative! If you don't have baking cups, grease or spray bottom and sides of cupcake pan with nonstick cooking spray

Cookies: When rolling cookie dough, dust your surface with powdered sugar instead of flour to improve flavor and prevent the cookies from becoming dry. It is not necessary to grease pan when baking most cookies, but the cookie sheet can always be lined with a piece of parchment paper to ensure easy removal. Always cool sheets in between batches. When you throw another batch of cookie dough on a hot pan and right back in the oven, this causes them to burn on the bottom. You can use an upside down cake pan as an extra baking sheet; or, run cool water on the back of a hot cookie sheet, or even place the pan in the freezer for a minute if you’re in a hurry.

Cakes, brownies, bars and breads: Use nonstick spray or grease pan with butter or shortening and sprinkle with 1-2 tablespoons of flour (sprinkle with cocoa powder for chocolate cake so it is not speckled with white from the four.) You can also use parchment paper (greased on both sides) cut to fit the inside of the bottom of the pan, so the cake comes right out upon removal. To create a pan for your baked goods in any shape or size, without having to buy a specialty pan, simply use my original DIY disposable pan method below.

*To make homemade pan grease: Combine equal parts shortening, oil, and flour. This is used as a substitute to greasing the pans then dusting them with flour. Keep unused portion in an airtight container and refrigerate.

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MORE CAKE BAKING TIPS

ENHANCERS

Add 1 to 2 tablespoons of meringue powder to your mix to help it rise a bit higher and make it a bit lighter in texture.
Add 1 envelope of unflavored gelatin to the batter, helps prevent the surface from splitting or cracking.
First add a teaspoon of lemon juice to the butter and sugar called for before mixing the rest of the ingredients. Helps make the cake lighter.

Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.
Separate eggs first–beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.

MOISTER

Chocolate: Before adding the bicarb required, mix it with a teaspoon of vinegar.

Dense or Fruit Cakes: Keep a heatproof dish full of water in the oven while baking (replace water if needed to keep it topped up).

Substitute oil for unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would try the 50/50. Not only helps for moister results, also cuts fat.

SIFTING

Measure all ingredients to exact amounts first, then sift.

PREPPING TINS

Sample Homemade Magic Pan Grease: You can buy Magic Grease or make your own. This is used as a substitute to greasing then dusting with flour when directed to do so. Keep unused portion in an airtight container and refrigerate to use next time.

First Version: Mix 1 cup shortening (like Crisco), 1/4 cup flour, 1/4 cup vegetable oil and apply evenly with a pastry brush.

Second: 2 cups of Crisco and 1 cup of flour

More greasing tips

Apply with a paper cupcake holder, a paper towel, a piece of wax paper, the butter wrapper paper or a plastic baggy. You could also use a pastry brush.

Try dusting the tins with a bit of the dry cake mix or cocoa (for chocolate) instead of flour.

Apply shortening then line with a piece of wax paper to fit the bottom. Re-grease the top of the wax paper. Pour in the batter. To get the wax paper to size, you can either trace the bottom of the tin and cut it out, or after greasing, smooth a sheet of wax paper into the pan (pressing all around the creases), remove the wax paper and cut out along the crease. This is kinda messy though, better to trace then cut it out.

To cut fat, try baking without greasing even if the recipe instructs to do so. You can just place a waxed paper liner to fit the bottom, then pour in the batter. This will also help remove the finished product cleanly. For high varieties, you’ll want to still grease and flour sides of pans if specified.

Getting It Level

Fill tins no more than 1/2 to 2/3 full to allow for even rising.

Once you've poured the batter in, wobble the pan sideways a bit so the batter reaches up along each side (with the middle being slightly lower). As it bakes the middle and edges will meet and rise more evenly.

If it rose high and uneven in the middle, you may need to slice a bit off across the top so it’s level.

OVEN

Preheat the oven first before starting, make sure the rack is in the center (unless directed differently) and keep tin in the center of the rack. If you’re baking more than one at a time, keep them at least 2″ away from the walls of the oven and from each other.

Check For Done-ness

Using a toothpick, wood skewer or a piece of raw spaghetti, test for doneness by placing the toothpick into the middle. If it comes out clean, it’s done.

Problems With Sticking To Tin

Place a thick, clean towel in the kitchen sink and pour a kettle of boiling hot water over the towel to heat it (don’t plug the sink to retain the water, allow it to drain out). Set the pan on the hot towel and leave it for a minute or two, the cake should turn out easily.

Turn pan over on a sheet of wax paper or a cooling rack. Place a clean, thin cotton towel on top and using a hot steam iron, heat the bottom for a few minutes. The tin should lift off cleanly.

Cool cakes completely in the pans before trying to remove them. Don’t cool on the stove where there’s heat, they’re best cooled on a rack placed on the counter. Gently insert a knife between the outside of the cake and the inside of the tin. Run it along the edges to loosen things up before turning over.

Angel Food

When done, take it directly from the oven and place it upside down on the neck of a bottle. This will help prevent the cake from falling as it cools. After 30 minutes, you can turn it over then remove from pan once cooled.

Frosting & Icing

Don’t attempt to ice it until it’s completely cool. Dust the surface lightly with a pastry brush first, helps reduce crumbs in the icing.

First ice with a thin layer, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.

After frosting, you can use a hair dryer to slightly melt it. This will give things a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing.

Have a bag of chocolate chips on hand? Just sit the whole bag in a bowl of very hot water, and mush the bag up every couple of minutes until all the chocolate has melted and there are no lumps. Snip the corner of the bag and squeeze out the melted chocolate directly onto the surface.

Have two favorite frosting and can’t decide which one to use on a layer cake? Try both! Spread one version on one layer, and spread the other on the bottom of the other layer (you’ll want to flip the bottom ‘up’ when frosting). Then put the layers together. The middle will have a delicious two-flavor surprise. Can also use this technique when filling the layers with a combination of fruit and whipped cream.

To help prevent a flaking or cracking, add a pinch of bicarb when mixing the frosting.

If icing is a bit too thin or runny, lightly dust the surface with flour then spread the icing. This will help hold it in place.
For single layers, turn upside down before icing so that the top is perfectly flat and even. When icing two rounds or squares, place a layer of frosting on one round, then place the other round upside down on top for a perfectly flat surface.

Easily Color Shredded Coconut: Shredded coconut can be a nice, decorative touch achieved easily. Simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted.

CUTTING

Heat a knife first before cutting for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.

Use un-waxed dental floss to slice (great for the gooey or sticky varieties).
See this page for ways to get more servings and creative slice shapes.

Keep Cut Slices Fresh

Once you start slicing, the exposed or cut sides can dry out quickly. Here’s a way to keep things fresh:

Wrap the leftover cake with a few slices of apple or cubes of sugar or a slice of fresh bread set inside the pan (or in the open space of the plate). Make sure to store it in an airtight container or wrapped well in plastic wrap.

BONUS TIPS

Dust the holder or platter with a bit of confectioner’s sugar before placing the cake on it, this will help keep it from sticking to the bottom.

Use ingredients that are at room temperature, the butter soft but not melted or oily.

When mixing sticky, gooey ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier.

You can make your own cake flour if you’re in a pinch (see this page), simply add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.

Dust nuts and fruit with flour before adding to batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while baking.

How To Make Bigger Cakes From Mixes: Add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder to the boxed mix.

To Clean Edges Of Pan: Dip a raw potato into scouring powder to work on the rusted corners and edges. You could also try using bicarb with a few drops of lemon juice. Source.

PHOTO CREDIT: cravebits

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WHY DOES A CAKE FAIL?

Some recipes success depend on a specific ingredient or action. If one of these tips contradicts your recipe, your best bet is to follow what you have.

The most problems "noob" bakers [like me] usually encounters are listed below, try running through the following list to see if you can spot what the problem may be. A common issue is that the oven temperature isn't true to what the dial says. Buy a thermometer, preheat your oven and test. 

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CAKE BAKING TIPS AND TRICKS

Product and Pan Substitutions

If you need sweetened coconut and can only find unsweetened - do not despair. Up the sugar content of the recipe as needed - estimate 1/2 cup for every 12 ounces of coconut. You can use sweetened instead of unsweetened by slightly reducing the amount of sugar in the recipe. 

If you're looking for a crunchy nut substitute try cereals like rice krispies or grape nuts.

If you're looking to make a non-dairy recipe that calls for cream cheese, try the Tofutti alternative.

Substituting applesauce in baked goods works best in oil based recipes, not those with butter. If you're trying it, substitute the applesauce for oil 1 to 1, and then add 2 tbsp oil in addition.
  
Small amounts of liquid in recipes can often be substituted with little problem (be a little more cautious with milk) - so try switching things out for new flavor combinations - orange and lemon juice, whiskey, brandy, tea - you never know what you can create.

You can play around with the types of chocolate you use - unsweetened, bittersweet, semisweet or even milk chocolate.

If a recipe calls for preserves, experiment with different flavors - the possibilities are endless.

Recipes generally call for either baking soda or baking powder - but be careful, they're not the same. If you have soda, but need powder, use 1 part soda to 2 parts cream of tartar to replace. If you have powder but need soda, use twice as much, but omit the salt.

If you're using mini chocolate chips, you'll need less than if using regular sized ones. There's no exact science (and almost no such thing as too many chocolate chips) but I would average 3/4 cup of mini for every 1 cup regular.

 Don't have buttermilk on hand? For every cup of milk, add one tablespoon lemon juice or vinegar and let it sit for about ten minutes before adding to recipe. 

If you're running low (or completely out of) powdered sugar, you can make your own by running some granulated sugar through a coffee grinder or food processor.

Pan and tool substitutions

A 9-inch round pan has the same area as an 8-inch square, so you can substitute them without any changes to temperature or baking time.

Most loaf pans are either 9x3 or 8x4, which can be used interchangeably. If you double a loaf pan recipe, you can use a standard bundt or tube pan, though baking times will likely be less. 

If you don't have a cake board that is the size or shape you need, just cut it out from a large piece of cardboard and cover it with heavy duty foil. Just make sure your cardboard is strong enough to hold your cake and won't buckle.   

Ingredient and Tool Recommendations:
Ingredient Recommendations:

You can generally find two types of cocoa powder available: Natural and Dutch Process. Dutch process has an alkaline solution added to it, and is milder, and should be used with baking powder. Natural does not have anything added to it, and is a richer taste, and should be used in recipes with baking soda. The most common called for one is Dutch Process (and the only one I keep on hand).   
Real vanilla extract has a much better taste than the fake stuff, so invest wisely in the real stuff - your taste buds will approve. 

The quality of your chocolate (chips) can make all the difference in a recipe. Just as they say with wine, don't bake with chocolate you wouldn't want to eat. I recommend Trader Joe's semi-sweet chocolate chips for relatively inexpensive quality.
Make sure to purchase large, not small, medium or jumbo eggs for baking. Most recipes, unless otherwise specified, are calibrated for that size.

Tool Recommendations:

A sharp, thin-bladed serrated knife works best for cutting slices off a log, like in most standard icebox-cookie recipes.

Though plastic spatulas are great for many things, you really need a sturdy metal spatula for cookies - both transferring them from your work space to the cookie sheet, and then removing them after baking. 

If you don't have a food processor, at least invest in a pastry cutter - to cut your butter (or cream cheese) into dry ingredients evenly and quickly.

When heating on the stove, always use a wooden spoon: they don't conduct heat, and you can leave them in the pot, reducing the need for a spoon rest.

I recommend you invest in an immersion blender, also known as a hand blender or a stick blender. They're relatively cheap, easy to clean, and allow you to use blending power in any bowl or container. And less dishes to wash!

Always use a non-stick saucepan when making sauces, syrups and toppings. And if your non-stick pan is scratched and worn, realize that it's likely lost much of it's 'non-stick" property.

Cookie Baking

When making a chocolate and vanilla dough/batter, like these, always make the vanilla first so you dont' have to clean out the bowl before starting on the next dough. 

If you're rolling out dough on a counter, cover the surface first with lots of wax paper or saran wrap (you can tape it down to keep it in place) for an easier clean up.

If you want all your cookies to be uniform in size and shape, form them in the bowl of a tablespoon measurement - it'll give you a good guide to get your shape.

 Most cookie dough can be kept in the fridge, covered, for several days before baking, or frozen for several months. Then, when you have the time to bake, your dough is right there waiting!
  
If you bake two trays of cookies in the oven at one time, they may not bake exactly the same, so when you check in, make sure to check the top and bottom racks for done-ness. Generally the top rack bakes quicker since heat rises.

Most cookies will bake up fine on a baking sheet lined with non-stick foil, which makes for easy clean up!

If any cookie dough proves difficult to roll out or work with, a quick stint in the freezer or fridge will likely make it more manageable. And keep your dough there in between batches as well. 

If you know your oven doesn't heat up evenly from front to back, don't be afraid to rotate your cakes or cookies mid-way through baking to brown evenly - but work quickly!

If you let your cookie sheets cool to room temperature between batches, you'll experience much more uniform cookies.

When making bar cookies, you may want to consider a real metal pan over foil so you can retain nice straight edges.

Cake and Cupcake Baking

When greasing a bundt cake it is crucial to make sure that not only the bottom and sides are well greased, but the center tube as well.

When filling cupcake cases, use an ice cream scoop to get level results.

When dividing batter in half for a filled cake, I always eyeball it, but err on the side of putting more in the bottom layer, since, like here, whatever you're placing in between layers has a tendency to sink.
  
If you want to test a cake for done-ness that's deeper than a toothpick, try using a piece of raw spaghetti instead. But don't let it break off!
  
Think of baking times for cakes as a guideline. Whatever the recipe says, its important to keep an eye on your cake (but don't open the oven too many times!) looking for done-ness with your eyes, fingers and the toothpick test. Start looking ten minutes before the stated time, and adjust baking time accordingly.

To check if your cake or cupcakes are done, press gently on the dome. It should be firm, and spring back within a second or two.
  
If a cake is topped with jam, it may appear to not be set even though the cake itself is - so be careful not to over bake.

When removing a cake from a pan, often it's easier to use two wire racks, placing one upside down on the top of the cake, and flipping the whole thing over, eliminating any worry of dropping the cake, like I've done before. 

While nothing beats fresh, freezing cake can be a valuable tool if you have a lot or need to prepare in advance. But you're better off freezing unfilled and un-frosted cakes, and then assembling and decorating once they're thawed. But thaw on the counter or in the fridge, never in an oven or microwave.
  
Frosting and Filling a Cake

Place a dab of frosting in the center of the board before putting the first layer down, to help it stay in place. 

If you want your frosted cake to have a smooth outside look, use slightly wet fingers to smooth it down all over. Or opt for the natural look - either way it's delicious.

If a frosted cake gets cracked or broken, don't despair. Sandwich the pieces together with frosting before covering it, and nobody will know.

Before piping or decorating with icing, frosting or chocolate, test it out on a piece of parchment paper or a plate beforehand to gauge the flow of the material, and the pressure you need to get the right line.
When decorating a cake with words or letters always start from the middle and go outwards to make sure everything is properly centered on the cake.

Fillings and frosting will have very different consistencies at different temperatures. For most, room temperature will be ideal for spreading. Refrigerating will often make them much thicker and sometimes solid. When heated, many frosting will be pour-able. Make sure yours is at the right temperature for your needs.
  
Your cake must be completely cool before frosting or it will all melt off. If you're in a rush and don't have time to let it cool on the counter, stick it in the fridge or freezer for a short while. But make sure you don't freeze it solid if you're planning on eating it right after!

Store bought frosting can easily be dyed with food coloring to whatever shade you need. For black frosting start with chocolate, and stir in a few drops of black.

When frosting cupcakes without a piping bag, dollop some first in the middle and then use a flat edged knife to smooth it out in a circle motion.

Dress up almost any cookies and cakes with a decorative chocolate drizzle, or a simple glaze made out of powdered sugar, a liquid (milk, juice, drinks), and some vanilla or other essence.

Use a damp paper towel or cloth to clean off the edge of a plate before serving (or photographing). If its just for you - or family - you can always use a finger!

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Why Do Doughnuts Have Holes?

The truth is nobody knows for sure why people started putting holes on doughnuts.  There are some outlandish tales from a sailor, Captain Hanson Gregory, who claimed to have invented the holed doughnut in 1847 at the age of 16. There is even a plaque in Rockport, Maine near Clam Cove that states “In commemoration. This is the birthplace of Captain Hanson Gregory, who first invented the hole in the doughnut in 1847. Erected by his friends, Nov. 2, 1947.”

There are a variety of versions of this tale, but the version he himself put forth in the Washington Post (Mar. 26, 1916) was as follows:

"Now in them days we used to cut the doughnuts into diamond shapes, and also into long strips, bent in half, and then twisted. I don’t think we called them doughnuts then—they was just ‘fried cakes’ and ‘twisters.’

Well, sir, they used to fry all right around the edges, but when you had the edges done the insides was all raw dough. And the twisters used to sop up all the grease just where they bent, and they were tough on the digestion.

Well, I says to myself, ‘Why wouldn't a space inside solve the difficulty?’ I thought at first I’d take one of the strips and roll it around, then I got an inspiration, a great inspiration.

I took the cover off the ship’s tin pepper box, and—I cut into the middle of that doughnut the first hole ever seen by mortal eyes! …Well, sir, them doughnuts was the finest I ever tasted. No more indigestion—no more greasy sinkers—but just well-done, fried-through doughnuts.” He then claims to have taught this to a variety of people and thanks to being a sailor, the holed doughnut idea spread throughout the world.

Whether this is true or not (I’m personally extremely skeptical, particularly because Captain Gregory seems to have changed the details of the tale significantly as he aged), most bakers do think that the reason doughnuts have holes is the reason Captain Gregory stated, to get rid of the slightly doughy center.

My personal favorite theory, which seems quite plausible given the timing of it and given that people have been frying up dough and making doughnut-like cakes for centuries and no one thought there was much need to remove the center, excepting some who would put fruit and the like there instead, is simply that it made a convenient way to display the cakes for sale.  

Around the same time doughnuts with holes popped up in New York City, bagels were also becoming very popular in New York and were commonly put on display stacked on wooden dowels.  It may simply be that bakers in New York first got the bright idea to put holes in the dough before frying when one or more of them thought to display the doughnuts in the same way as bagels, on dowels, which no doubt saved display space.  With this theory making more evenly fried dough may or may not even come into play.

Source: TIFO

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KITCHEN CHEATS

Check out this fantastic kitchen cheat sheet! Full of usual tips and advice you can use in the kitchen.

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WHAT IS BUTTERMILK?

I'm a self confessed buttermilk fanatic, I often get asked questions about what buttermilk is and how to substitute for it because people don’t keep it “on hand.” The best answer to this is to say that buttermilk is a wonderful dairy product that makes for some delicious baked goods, and it should always be kept on hand if you like to bake more than just the occasional batch of chocolate chip cookies. Buttermilk is thick and has a tangy, buttery flavor – sort of like a cross between melted butter and sour cream. Despite its thickness, it is low in fat. Some people like to drink it plain, but it is usually best utilized in cakes, pancakes, breads and other dishes where it lends a lot of butter flavor without the extra fat of more butter or full-fat sour cream.

Buttermilk is so named because it was originally the liquid left over after the butter-churning process was complete. These days, buttermilk is cultured, made by adding lactic acid bacteria to [pasteurized] nonfat or low-fat milk to thicken it and give it a tangy flavor. The easiest substitute is to add 1 tbsp of vinegar to 1 cup of regular milk to curdle it and give it a sharper flavor. This also provides a similar level of acidity to buttermilk, so it will work in recipes in the same way (it doesn't have the buttery flavor of buttermilk, however).

Buttermilk is usually sold in smaller containers than regular milk and it is usually quite inexpensive (usually around a dollar, in my next of the woods). It has a longer shelf life than regular milk, so you have more time to use it up. With cakes, pancakes, breads, salad dressings to choose from, there are plenty of options to choose from.

Buttermilk in Baking

Buttermilk is ideal in baking because there's no fat and it acts very much like whole milk in pancakes and muffins. If you are going to substitute buttermilk for milk in your recipes, you'll need to change the amount of baking soda and baking powder as well. This is because of the higher acid content in buttermilk. You will usually need less baking soda or baking powder.

For each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.

Powdered buttermilk is an option for baking. Unlike today’s liquid buttermilk, the dried form is actually made from the liquid that’s left after churning butter. This liquid is cultured and the water is evaporated, leaving a dried powder. Many supermarkets carry this product, made by Saco, in the baking section.

Powdered buttermilk can’t be reconstituted into liquid buttermilk, but it does work well for baking. Add the powder to the dry ingredients, and add water to the wet ingredients. (The package provides exact proportions.) I give liquid buttermilk an edge over powdered when it comes to the texture and flavor of baked goods, but the dry product does have its place in the baker’s pantry. One big advantage is that it lasts a very long time—up to several years—as long as it’s refrigerated after opening.

An easy way to make a quick buttermilk substitute is to add 1 Tbs. white vinegar or lemon juice to 1 cup whole milk and let it stand for 10 minutes. This “sour milk” can pinch-hit for buttermilk in most baked goods. (Don’t try using truly soured milk, which is milk that has spoiled and has an unpleasant flavor.) It will provide the acid for leavening and tenderizing, though the flavor won’t be as tangy or as pleasing as you get with regular buttermilk.  
Yogurt also works: I've used plain low-fat or whole-milk yogurt in recipes when I've come up short on buttermilk, and it works fine.

The Effects of Baking With Buttermilk

Buttermilk is available in almost every dairy case in every supermarket, but it remains tragically unappreciated. Too sour for use on cereal or in your morning coffee, buttermilk can take your baked goods from "good" to "great" or from "great" to "extraordinary," adding not just flavor but improving texture and color. Take full advantage of this dairy ingredient after learning a few things about it.

Tangy Taste

The first and most obvious effect of baking with buttermilk is the taste of the final baked good. Buttermilk, like yogurt, results from the careful fermentation of milk with lactic-acid-producing bacteria. This gives buttermilk its tangy flavor, which adds complexity and depth to the finished baked good. A classic ingredient in buttermilk biscuits, buttermilk is a good choice for use in mild baked goods such yellow cake and sugar cookies.

Better Lift

Baking soda is an alkaline that, when it comes into contact with an acidic ingredient, produces carbon dioxide and lightens the dough. Food scientist Harold McGee, in "On Food and Cooking: The Science and Lore of the Kitchen" reports that unless all the baking soda is consumed by the reaction during baking, it often makes cakes or cookies taste bitter or soapy. Replacing half the milk in a recipe with buttermilk ensures that all the soda will get used without adding too much tang. Don't try this trick for recipes that call for baking powder, as it already contains the necessary acids.

Less Browning

Buttermilk can help you avoid overcooking your baked goods. McGee reports baked goods brown more readily in an alkaline environment. By changing the PH of your baked goods by using buttermilk, you can help keep yellow cakes, sugar cookies and other baked goods from browning too quickly. However, if your oven is especially prone to over baking or burning, use an oven thermometer, as even high-end ovens loose accuracy over time.

Tips and Considerations

Store all fresh buttermilk in the fridge. Although the acid in buttermilk slows microbial growth, buttermilk will still go bad if not kept cold. If you don't use buttermilk often enough to justify buying fresh buttermilk, "Cook's Illustrated" magazine recommends using buttermilk mix, which works just as well as fresh buttermilk. Also, ask your guests about food allergies before serving food made with buttermilk, as all milk products can be a food allergen.

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What's the Difference Between Dutch Process and Natural Cocoa Powder?

First lest us know what what is Cocoa Powder Exactly?

Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. The beans are cracked into nibs, which are then ground into a paste made of cocoa solids suspended in near-flavorless cocoa butter. Once processors extract the butter they're left with the crumbly solids, which are then ground into a fine powder. So cocoa powder is the core of a chocolate's flavor, without any extra fat, sugar, or milk to get in the way.

Photo Credit: seriouseats.com

Natural Cocoa Powder

If you're making natural cocoa powder, that's the end of the line. Chocolate is naturally acidic, so natural cocoa powder typically has a pH between 5 and 6 (for context, water is 7, right in the middle). That acidity bears out in natural cocoa's flavor, which gives the cocoa a sharp, almost citrus fruit finish. Remember, that just like a chocolate bar, cocoa powder flavor varies by brand. While all natural cocoas will have certain characteristics in common (bitterness and astringency), flavors will vary based on the cacao bean and how it's manufactured. In most U.S supermarkets, natural cocoa is the most commonly available variety of cocoa—think Hershey's, Ghirardelli, and Scharffen Berger.

Dutch Process Cocoa Powder

Disappointingly, this does not mean that it wears tiny wooden shoes. Dutch process cocoa powder (also sometimes called "alkalized," "European style," or "Dutched") is washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7. Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue.

Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo cookies.

Since Dutch process cocoa isn't acidic, it doesn't react with alkaline leaveners like baking soda to produce carbon dioxide. That's why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.

Are Dutch Process and Natural Cocoa Interchangeable?

If a recipe relies on chemical leaveners like baking powder and soda (as opposed biological ones like yeast), as is the case with most cakes, cookies, and quick breads, it's written in such a way that the natural acids and bases in the ingredients balance each other out so the dough can rise. In buttermilk biscuits, for example, alkaline baking soda is there to neutralize the acidity in buttermilk, which lets the baking powder in the recipe take care of the rise.

If a cake or cookie recipe only calls for baking soda, it likely uses acidic natural cocoa. If it only uses baking powder, it'll probably ask for Dutch process cocoa instead. If a recipe calls for both baking powder and baking soda, you'll need to follow the recipe to get the proper balance of acid and alkaline. Recipes that use baking powder will likely rise regardless of tweaking, but not as well; it's best to stick to the cocoa that a recipe calls for.

For dessert sauces, stirred custards, ice cream, pudding, and the like, the question more comes down to personal taste. Dutch process cocoa has a more intense "chocolatey" flavor while natural cocoa looks lighter in color and tastes slightly astringent. But since you're not dealing with any chemical leaveners, your choice of cocoa won't have much impact on the dessert's texture.

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BAKING TIPS

I’m hardly an expert, and experienced bakers won’t get much out of this, but beginners like myself might find some of these baking tips useful. Here, in no particular order, are some helpful hints for new bakers:

EGGS

Crack your eggs on a flat surface instead of an edge, you’re less likely to create shards of shell that can fall into your batter. If you do drop in a piece of eggshell, the best way to get it out is using another, larger piece of eggshell.

If you run out of eggs, and you have flax seed, you can make flax eggs! I tablespoon ground flax with three tablespoons water = 1 egg. Beat VERY well to get it to a gooey, eggy texture. I realize not everybody has flax around, but if you do, it’ll save the day.

EASY SUBSTITUTES

Yogurt and sour cream are usually interchangeable in recipes. It won’t always work out perfectly; sometimes it’s about the flavor as well as the texture, but generally, you can swap one out for the other as needed.

You can also swap out yogurt for applesauce, as long as it’s not there to create an apple-y flavor.

For yogurt, I prefer to use a low fat vanilla, but plain is fine too, fat free, full fat, whatever you like.

When a recipe calls for all purpose flour, you can often use whole wheat white instead. I don’t do it in things that are supposed to be very light, like lemon cakes, but it works really well in just about any other cookie, quick bread, muffin, etc.

If you want to eat healthier, for every cup of flour, swap out 1/3 of it for wheat germ, which is incredibly good for you and if anything makes baked goods a little fluffier.

LOWERING THE FAT CONTENT

I don’t like to use fake butter, but I do like to swap out butter & oil for yogurt. I know a lot of people like to use applesauce, but I feel like it affects the texture too much and makes things too moist. It’s more effective and less intrusive in small amounts.

For butter: use half the butter in the recipe, and then put in half of the half as much yogurt. Make sense? If the recipe calls for half a cup of butter, put in a quarter cup of butter and then an eighth of a cup of yogurt.

For oil: use half the oil in the recipe, and then 3/4 of what’s left should be butter. This one is trickier to measure as you have to get into tablespoons. So half a cup of oil becomes a quarter cup of oil and about 6 tablespoons of yogurt.

Other things you can do are to swap out regular sour cream, yogurt, cream cheese, and buttermilk for the light versions. Don’t go to zero fat, but a low fat version will get you the same results.

SUGAR

In most cases, you can automatically reduce the amount of sugar a recipe calls for without noticing any difference whatsoever. Start with baby steps, if it says a cup, try just under that. A lot of bakers tell me they can reduce by 1/3 and sometimes 1/2 and everything still turns out sweet and delicious. Some of that depends on your sweet tooth, so experiment.

You can also play with different types of sugar. I almost never use white sugar anymore. Try brown sugar in muffins for a different flavor, try pure cane sugar in just about anything. I've been playing with coconut palm sugar lately. There are a lot of options.

TOOTHPICKS

Toothpicks are your friend. You use them to test your baked goods to see if they’re done, I’m sure. You can also use them to pry muffins out of pans. They’re especially well-suited to mini muffins.

MEASURING FLOUR

You probably know this already, but the best way to measure flour (short of weighing it, of course) is to scoop the flour lightly into a measuring cup, being careful NOT to pack it, and then level it off with a knife. Do not reach the cup into the flour and scoop that way. (Of course, if an expert baker is making something with you, and he or she scoops, just be quiet. Chances are they've been doing this for years and know what they’re doing.) Read here for more info.

DON’T OVER MIX!

The easiest way to ruin a batch of muffins is to over mix the batter. Muffins can be the easiest thing to whip together, but if you over mix the batter, they turn out tough and unpleasant.

SPICES

Look at the amount of spices in a recipe as a recommendation rather than a hard and fast rule. I always use more cinnamon, usually more nutmeg, and more ginger too. I tend to be more careful when it comes to cloves or cardamom, which can easily become overpowering, but anything else can be seasoned to your own taste.

Spices also taste better when they’re freshly ground. If you have the motivation, get a little nutmeg grater, grate your cinnamon, and use fresh ginger when it’s convenient. (It isn't always.)

And add spices that aren't in the recipe whenever you want! If it’s an oatmeal muffin or cookie, you can add all kinds of great spices to warm it up. I've even added pumpkin pie spice (or the spices that go into it) to really random baked goods that didn't call for it.

BANANA MASHING

I don’t know why I didn't figure this out earlier, but use a potato masher for bananas. I think it’s just that most recipes say to mash the banana with a fork, but that can be tedious so go for the masher. It’s much more efficient and a lot more satisfying.

ASSEMBLE YOUR INGREDIENTS

My system when I bake is to get all the ingredients out first; it’s all about mise en place.  This is a good way to make sure you have everything you need and won’t realize mid-recipe that you’re missing something essential. Then I put back things as I use them, or at least group them together to return them in batches. By the time I’m mixing the dry ingredients into the batter, the baking soda, baking powder, salt, and flour have all gone back to their home in the cupboard. It makes cleaning up go a lot faster.

BAKING TIMES

I took a pastry class once, and the chef teaching it gave me a very valuable piece of advice, which is not to trust the baking times in recipes. It varies tremendously from one oven to another, from one geographical location to another, so set your timer for a lot earlier than the recipe says and keep checking. I've had things bake in 35 minutes that said to bake for an hour, and I've had to bake others for half an hour longer than the recipe suggested. Don’t trust a stranger who has never been in your kitchen to know the specifics of your oven.

BAKING MUFFINS

My friend Marcie taught me this trick, and it’s a good one: one way to get those nice tops on your muffins is to pre-heat the oven 25 degrees higher than the recipe says. Bake the muffins for five minutes at that temperature, then reduce by that same 25 degrees. This might result in shorter baking times, so keep an eye on them and test early.

LET THE FLAVOR SETTLE

Certain types of baked goods taste better the next day. Broadly, things made with pumpkin settle a bit and really bloom the day after baking. The flavor gets richer and the texture improves; muffins that stick to the paper will come off perfectly the next morning.

GOOGLE EVERYTHING

I use my iPad while I’m baking instead of paper recipes, and it comes in extra handy when I’m trying to figure out a measurement conversion, a last-minute substitute, or try a new process. The first time I made meringue cookies and had to whip the egg whites to stiff peaks, I opened a new tab and quickly found a video demonstrating what they should look like. Same thing for scraping a vanilla bean, or melting chocolate on the stove. The internet is full of helpful conversions, instructions, and videos to help you in your baking adventures.

ASK YOUR EXPERTS

If anyone in your life bakes, ask them questions! Better yet, bake with them. All long time bakers have great tricks to share, and some of them go against conventional wisdom and work beautifully.

PHOTO CREDIT: WICKEDFOOD.CO

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The Q&A's in baking

One of the reasons I started this little project was to take away the mystery and intimidation of baking and some cooking -- it's really not that hard, it just takes some patience and careful attention.  Anyone can do it!

Disclaimer: I am no professionally-trained chef and will never claim to be. I've gone to the school of "practice makes perfect" with lots of extracurricular Food Network and reading. I've screwed up recipes, and you will, too. Just ask my parents about the stuffed red onions. Not pretty and bland-tasting at best. You must to be willing to make mistakes, figure out why what happened actually happened, and give it another go. Recipes you see here are often made at least three times and frequently, over 20 times.  Everyone cooks/bakes differently, and their kitchens, ovens, ingredients, and interpretations of recipes are different, too. I just try to give the most detailed instructions and give tips that usually aren't included in most recipes.  (My cookbooks look like textbooks with dates and tons of notes in the margins...oh and tons of butter, sugar, and chocolate drippings.)

1. "Do I need an electric mixer?  Can I do things by hand instead?"

Technically, yes, you can do without an electric mixer.  Many folks before us did it, but be prepared to put in a lot of extra work, as most recipes assume you have even the most basic mixer.  So, let me answer that again.  Yes, you need an electric mixer if you want to make your life a heck of a lot easier. Rival, Oster, Hamilton Beach, Proctor Silex, Cuisinart, Kitchenaid -- these are all great models.  Just make sure they come with two metal beaters and you'll be good to go.

2. "I swear you use parchment paper in almost every recipe.  Is it totally necessary?"

No, it's not necessary.  But, for more delicate cookies, parchment paper will enable you to just remove the whole sheet of paper and transfer to a cooling rack until the cookies become firmer and easier to handle. If I had to pick one product that I wouldn't make without the use of parchment paper, it'd have to be layer cakes.  Nothing bums me out more than un-molding a gorgeous chocolate cake only to have half of the bottom stick to the pan.  Important note: Wax paper is NOT an appropriate substitute for parchment paper. Wax paper will melt in the oven and I'm sure cause many more problems...I'm not about to find out the hard way. Parchment paper is available in the baking section of most grocery stores, not in the wax paper/tin foil/plastic wrap section like you might think.Also, a great more permanent solution would be the Sil-pat.

3. "How do I make a softer, puffier, doughier cookie?  Just decrease the baking time?"

For a quick fix, yes, bake it for a shorter amount of time. But eventually, the cookie will cool and dry out a bit. The reason behind this is that the egg white actually dries out the cookie and puffs up much less than the yolk.  Second, a crisper cookie will have more granulated sugar than brown sugar, since brown sugar (sugar + molasses) will create a chewier cookie.  In fact, Alton Brown of Good Eats fame has a great episode about these differences, check it out!

That's all for now.  Thanks so much for the questions -- keep them coming.  Happy Baking!

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THE SECRET TO PERFECTLY CUT BROWNIES

And, no, the answer isn't to forego cutting them at all and eating them out of the pan with a fork.

(Although, that sounds like a pretty awesome plan, if you ask me.)

Think back to the last time you attempted to cut a tray of brownies.  The goal was to slice the pan of chocolate heaven into neat little squares and display them on that lovely platter you've been saving for a special occasion, be in a family picnic or a housewarming party.  So, you make the first slice and...BOOM! This is what happens:

That's at least four brownies that I would call "ruined" and refuse to serve on the platter because they look a bit worse for wear.  Then you wipe off the knife and try to trim those jagged edges (eating the discarded pieces, ahem) with no more success.  Now you've got brownies of all shapes and sizes and most still with uneven edges.  So annoying!

Thankfully, I've got a ridiculously fool-proof and inexpensive way to save all future trays of brownies or dense chocolate cakes from such a cruel, masochistic fate and it's all thanks to my dear mom.

Ready for this?

A plastic knife!  Yep, that's it.  One of these picnic or holiday party staples:

My mom swears by her trusty plastic knife whenever there's a batch of freshly baked brownies ready to be served.  She's so serious about it that she practically swatted the regular metal knife out of my hand when I was about to cut them!  Not to mention has reminded me time and time again to wash the plastic knife and save it for reusing rather than throw it into the trash.  She may be the kindest person I know, but she is fierce about her brownie-cutting.

And she's fierce for a reason -- using a plastic knife gives the brownies super smooth cuts in all directions and nothing sticks to said knife.  Success!

You know you're dying to test this out, so here are two ideal recipes for um, "testing" purposes:

• Best Fudgy Brownies 
• Cheesecake Brownie Square

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SECRETS TO A GOOD CAKE

Cake making is easy - but have you ever had one that doesn't turn out as you expected? Read on to find out some of the secrets of successful cake making.


Baking

1. If your oven temperature is questionable, invest in an oven thermometer. Some ovens might be off by as much as 75°F.
2. Preheat oven to the correct temperature. If you are using glass pans, reduce oven temperatures by 25°F.
3. Shiny coated pans reflect the heat, and are your best choice for cake baking. Grease and lightly flour the pan and cover the bottom with greased waxed paper.
4. Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other.
5. Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean.
6. Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.

Mixing 

1. Prepare all the necessary ingredients.
2. Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
3. Have all ingredients at room temperature for best results.
4. Cream butter and sugar until light and fluffy or as long as the recipe directs.
5. Always sift flour, baking soda, baking powder and spices to avoid lumps.
6. To speed up the softening of cold butter, slice and let stand for about 10 minutes.
7. Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.
8. For a lighter cake, separate the eggs. Add the yolks to the butter mixture, whip the egg whites and then fold them into the final batter.
9. Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake.
10. Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
11. Spread batter evenly in pans.
12. If using melted chocolate, temper it slightly with some of your batter to prevent lumps.

Frosting

1. Cool the cake thoroughly before frosting, unless the recipe instructs otherwise.
2. Chill the cake between the filling and the frosting. The cake will be much easier to work with.
3. Store whipped cream in the refrigerator at all times.
4. Never walk away when whipping heavy cream or you may end up in the butter manufacturing business.

Ingredients 

1. Always use fresh eggs. Eggs separate best when cold.
2. Flour quality varies by brand and by season. If your batter feels funny, bake a small muffin to verify the result.
3. Butter gives the best flavor and improves the shelf life of a quality cake. But margarine can be used in place of butter in most recipes with a minimal difference in flavor.

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