baking tutorials

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

cloves

salt

unsalted butter,

brown sugar

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

This loaf is the simplest bread we know how to bake at home and it requires no stand mixer, no starter, no special knowledge, and no kneading.

How To Make No-Knead Bread

active dry yeast

water

Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.

Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.

Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see this video for basic instructions). Cover with a kitchen towel and let rise for 1 hour more. 

Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.

Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.

Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes. 

Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.

Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread. 

How To Make a Basic Butter Cake from Scratch

unsalted butter, softened (plus extra for greasing the pans)

sugar

milk

vanilla

buttercream frosting,

Sift together the flour, baking powder, and salt. Set aside.

Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottoms of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. Alternatively, cut out a parchment round and use this to line the bottom.

Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread (see above notes for more information).

Add the eggs one at a time. Beat until the batter is very smooth and creamy-looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear curdled.

Beat in half the flour, salt, and baking powder. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until incorporated.

Beat in the milk and vanilla. Alternate adding in the liquids with the dry ingredients so the milk has a chance to be absorbed without needing to overmix the batter. Stream in the milk with the mixer on low until combined.

Beat in the remaining flour mixture until just combined and no more visible flour remains. Stir a few times with a spatula to make sure no more flour remains on the bottom of the bowl.

Divide the batter between cake pans. Use a scale or mechanical ice cream scoop to evenly divide the batter.

Smooth the tops with an offset spatula. Drop the pans against the counter to shake out air bubbles.

Bake for 25 to 30 minutes: When done, the cake should be puffed like a pillow, golden, and pull away from the sides of the pan. When done, a toothpick inserted into the center of the cakes should come out clean.

Cool for 15 minutes in the pan. Run an offset spatula around the cake to make sure it&#x27;s completely loosened from the sides of the pan.

Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely.

Once cool, frost and assemble the cake with the buttercream.

Here is a very basic and delicious recipe for delicious banana bread that takes all of 10 minutes to mix together. No mixer needed! 

How To Make Banana Bread

Cooking spray

unsalted butter

bananas,

baking soda

chopped nuts or chocolate chips (optional)

Heat the oven to 350°F and prep the pan. Arrange a rack in the bottom third of the oven and heat to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside with cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.

Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk until combined. (Or cream the softened butter and sugar in a mixer until fluffy.)

Add the eggs. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.

Add the milk and vanilla. Whisk the milk and vanilla into the batter.

Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.

Fold in the nuts or chocolate, if using. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.

Pour the batter into the pan. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.

Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.

Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing. 

How to Make Crackers at Home

all-purpose flour,

olive oil

fennel sea salt

Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.

Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.

Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.

Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.

Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It&#x27;s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you&#x27;re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

How To Make a Dutch Baby Pancake

Powdered sugar, maple syrup, and jam,

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.

Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

Heat the pan and oven: Meanwhile, place the skillet you&#x27;re using on a middle rack to warm along with the oven. Heat the oven to 425°F.

Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

How To Work with Store-Bought Frozen Puff Pastry

puff pastry

Thaw the puff pastry overnight or on the counter: If you have time, it's best to thaw puff pastry overnight in the fridge. If you don't have time, thaw it on the counter until it's pliable enough to unfold without cracking, but still cold to the touch. Keep a close eye on it — if the butter is starting to melt or if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.

Unfold or unroll the puff pastry: Most store-bought puff comes folded or rolled into smaller packages. Carefully unfold or unroll the puff on your counter, taking care at any seams or toward the center of the roll, which are prone to cracking. If the pastry does start to crack, wait a few minutes and try again. Small cracks can usually be patched together again when you roll it out. Remove any packing papers or liners.

Lightly roll out the puff pastry: Dust the top of the puff with just a little flour, then use a rolling pin to very lightly roll across the seams and bumps from the packaging and make the pastry even. Don't press to hard here or your pastry might not puff as much — the goal is just to flatten it, not to actually roll it out. 

Cut and shape the puff pastry: Cut the puff pastry into whatever shapes you like, according to your imagination or a recipe that you're following. You can use the entire sheet of puff to make a big tart, shape smaller individual tarts, or even bake the puff inside muffin cups and fill them later.

Bake the pastries at 425°F until puffed: Bake just until you see them puff up and just start to brown, roughly 10 minutes. Baking time will vary based on the size of your pastries and their filling, so keep an eye on them. 

Bake the pastries at 375°F until done: Lower the oven temperature and continue baking until the pastries are dry, crisp, and deep golden-brown.

Cool and serve: Let the pastries cool slightly, then serve. Or if you're filling them  after baking, let them cool completely, then fill and serve. Wait to fill the pastries until just before serving or else the pastries will get soggy.

Everything you need to know about making sourdough bread from scratch.

How To Make Sourdough Bread

sourdough starter

all-purpose flour flour

water (1/3 cup)

water (2 1/2 cups), divided

Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it&#x27;s strong and very active before you make the bread.

Make the leaven and let it sit overnight. The night before you plan to make the dough, place all the leaven ingredients in a large bowl and mix thoroughly to form a thick batter. Cover and let stand at room temperature overnight, about 12 hours.

Test that the leaven is ready. Generally, if the surface of the leaven is very bubbly, it&#x27;s ready to be used. To double check, drop a small spoonful of the leaven in a cup of water; if the leaven floats, it&#x27;s ready.

Dissolve the salt. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Set aside, stirring occasionally to make sure the salt dissolves.

Mix the leaven and water. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Stir with a spatula or use your hands to break up and dissolve the leaven into the water. It&#x27;s OK if the leaven doesn&#x27;t fully dissolve and a few clumps remain.

Add the flour. Add the flour and stir with a rubber spatula until there are no more bits of dry flour and it forms a very shaggy dough.

Rest the dough (30 minutes, or up to 4 hours). Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest for at least 30 minutes or up to 4 hours. This is the autolyse stage where the flour is fully absorbing the water and enzymes in the flour begin breaking down the starches and proteins.

Mix in the salt. Pour the dissolved salt over the dough. Work the liquid and salt into the dough by pinching and squeezing the dough. The dough will feel quite wet and loose at this point.

Begin folding the dough (2 1/2 hours). To fold the dough, grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four times, moving clockwise from the top of the bowl (or giving the bowl a quarter turn in between folds). Let the dough rest 30 minutes, then repeat. Do this a total of 6 times, every half hour, for a total of 2 1/2 hours. The dough will start out shaggy and very loose, but will gradually smooth out and become tighter as you continue folding.

Let the dough rise undisturbed (30 to 60 minutes). Once you&#x27;ve finished the folds, cover and let the dough rise undisturbed for 30 to 60 minutes, until it looks slightly puffed. This dough won&#x27;t double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.

Divide the dough. Sprinkle some flour on a work surface and turn the dough out on top. Work gently to avoid deflating the dough. Use a pastry scraper to divide the dough in half.

Shape the dough into loose rounds. Sprinkle a little flour over each piece of dough. Use your pastry scraper to shape each one into loose rounds — this isn&#x27;t the final shaping, just a preliminary shaping to prep the dough for further shaping. Shape them into rounds by slipping your pastry scraper under the edge of the dough and then scraping it around curve of the dough, like turning left when driving. Do this a few times to build the surface tension in the dough (it makes more sense to do it than to read about it!). Flour your pastry scraper as needed to keep it from sticking to the dough.

Rest the dough (20 to 30 minutes). Once both pieces of dough are shaped, let them rest for 20 to 30 minutes to relax the gluten again before final shaping.

Prepare 2 bread proofing baskets, colanders, or mixing bowls. Line 2 bread proofing baskets, colanders, or clean mixing bowls with clean kitchen towels. Dust them heavily with flour, rubbing the flour into the cloth on the bottom and up the sides with your fingers. Use more flour than you think you&#x27;ll need — it should form a thin layer over the surface of the towel.

Shape the loaves. Dust the top of one of the balls of dough with flour. Flip it over with a pastry scraper so that the floured side is against the board and the un-floured, sticky surface is up. Shape the loaf much like you folded the dough earlier: Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the center of the dough. Repeat with the right and left side of the dough. Repeat with the top of the dough, but once you fold it downward, use your thumb to grab the bottom lip again and gently roll the dough right-side up. If it&#x27;s not quite a round or doesn&#x27;t seem taut to you, cup your palms around the dough and rotate it against the counter to shape it up. Repeat with the second ball of dough.

Transfer to the proofing baskets. Dust the tops and sides of the shaped loaves generously with flour. Place them into the proofing baskets upside down, so the seams from shaping are on top.

Let the dough rise (3 to 4 hours, or overnight in the fridge). Cover the baskets loosely with plastic wrap, or place them inside clean plastic bags. Let them rise at room temperature until they look billowy and poofy, 3 to 4 hours. Alternatively, place the covered basket in the refrigerator and let them rise slowly overnight, 12 to 15 hours. If rising overnight, bake the loaves straight from the fridge; no need to warm before baking.

Heat the oven to 500°F. Place two Dutch ovens or other heavy-bottomed pots with lids in the oven, and heat to 500°F. (If you don&#x27;t have two pots, you can bake one loaf after the next.)

Transfer the loaves to the Dutch ovens. Carefully remove one of the heated Dutch ovens from the oven and remove the lid. Tip the loaf into the pot so the seam-side is down. Repeat with the second loaf. (See Recipe Note if your loaf sticks to the basket.)

Score the top of the loaf. Use a lame, sharp knife, or serrated knife to quickly score the surface of the loaves. Try to score at a slight angle, so you&#x27;re cutting almost parallel to the surface of the loaf; this gives the loaves the distinctive &quot;shelf&quot; along the score line.

Bake the loaves for 20 minutes. Cover and bake for 20 minutes.

Reduce the oven temperature to 450°F and bake another 10 minutes. Resist the temptation to check the loaves at this point; just reduce the oven temperature to 450°F. Bake another 10 minutes.

Remove the lids and continue baking 15 to 25 minutes. Uncover the pots to release any remaining steam. At this point, the loaves should have &quot;sprung&quot; up, have a dry surface, and be just beginning to show golden color.

Bake another 15 to 25 minutes. Continue baking uncovered until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this fully, but this is where a lot of the flavor and texture of the crust comes in.

Cool the loaves completely. When done, lift the loaves out of the pots using a spatula. Transfer them to wire racks to cool completely. Wait until they have cooled to room temperature before slicing.

Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! Challah is a bread that should be in everyone's repertoire.

How To Make Challah Bread

yeast

neutral-flavored vegetable oil,

Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a healthy pinch of sugar, and stir to combine. Let stand until you see a thin frothy layer across the top, 5 to 10 minutes. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won&#x27;t dissolve, it has likely expired and you&#x27;ll need to purchase new yeast.)

Mix the dry ingredients. Place 4 cups of the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine. (Alternatively, use a large bowl and knead by hand.)

Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.

Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.

Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and knead on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces, depending on the type of braid you&#x27;d like to do. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

Braid the dough. Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the other ends together when complete. If making a 6-stranded challah, the directions are below.

Let the challah rise. Line a baking sheet with parchment paper. Place the braided loaf on top and sprinkle with a little flour. Cover with a clean kitchen towel. Let rise in a warm place away from drafts until puffed and pillowy, about 1 hour.

Brush the challah with egg white. About 20 minutes before baking, arrange a rack in the middle of the oven and heat to 350°F. When ready to bake, whisk the reserved egg white with 1 tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer, 30 to 35 minutes total.

Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.

How To Make Buttermilk Biscuits

(10 ounces) all-purpose flour,

(4 ounces) unsalted butter, frozen

buttermilk

Heat the oven: Arrange a rack in the middle of the oven and heat to 450°F.

Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

Grate the butter: Place a box grater over a small piece of parchment paper. Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces.

Add the butter to the dry ingredients: Use the piece of parchment paper to transfer the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter.

Mix in the buttermilk: Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.

Fold the biscuits: Transfer the dough to a lightly floured cutting board. Pat the dough into a 1-inch-thick rough rectangle. Sprinkle the dough with a little more flour, if needed. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.

Cut the biscuits: Pat the dough into a 1-inch thickness. Use a 3-inch round cutter to cut the dough into 6 biscuits. If you don&#x27;t get 6 the first time around, refold and pat down the excess dough and cut more as needed. Discard the scraps of leftover dough.

Bake: Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Put the skillet in the oven and increase the oven temperature to 500°F. Bake until the biscuits are golden-brown, 15 to 18 minutes.

Serve: Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel.

How to Make a Classic Tarte Tatin

Granny Smith apples, or other hard, tart apple

pie crust dough

Ice cream fraîche,

Peel and core the apples. Peel the apples, slice them into quarters, and remove the core. Roll out the pie crust to a little larger than 10 inches on a piece of wax paper and keep chilled in the refrigerator while you cook the apples.

Start the caramel sauce. Melt the better in the skillet over medium to medium-high heat, then stir in the sugar. It will be grainy and clumpy at first, then start to dissolve into a syrupy liquid.

Add the apples to the sauce. When the sugar and butter are bubbling, add the apples and sprinkle with salt. No need to be fancy with how you arrange the apples now.

Cook the apples until caramelized. Cook the apples, stirring every few minutes, until the sauce darkens to a deep amber caramel color. This should take 12 to 15 minutes. Be sure to turn the apples as you stir them so they are coated with the caramel sauce. A good indication of when the caramel sauce is done is if a drip holds its shape on a cool plate.

Top with the pie crust. Remove the pan of apples from the heat. With a fork and a spatula, turn the apples so their rounded surfaces are agains the bottom of the pan and arrange them in concentric circles. Remove the pie crust from the refrigerator and drape it over the hot apples. Be careful not to touch the hot caramel sauce! Tuck the edges of the pie crust into the pan and prick with a fork.

Bake the tarte Tatin. Bake the tarte Tatin for 20 to 25 minutes, until the crust is golden brown.

Cool the tarte Tatin briefly. Set the tarte on a cooling rack and cool for 10-20 minutes.

Invert the tarte Tatin. Run a knife around the edge of the pie crust to separate it from the pan. Shake the skillet a few times to loosen the apples in the caramel sauce. Place the pie plate over the top of the skillet. Using oven mitts, grip the plate and the skillet and swiftly turn them both over so the pie plate is on the bottom and the skillet is on top.

Remove the skillet and make presentable. Gently lift the skillet away and re-arrange any stubborn apples that have gotten jostled out of place. Scrape any remaining caramel sauce from the pan and drizzle over the tarte.

Serve warm with ice cream or crème fraîche. Serve the tarte Tatin while it&#x27;s still warm, topped with ice cream or a dollop of crème fraîche. Leftover tarte can be kept refrigerated for several days (and make an excellent breakfast).

How to Make Homemade Pita Bread

water (not hot or boiling)

olive oil (optional)

Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.

Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It&#x27;s better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it&#x27;s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it&#x27;s doubled in bulk, 1-2 hours.At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you&#x27;re ready to bake them.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn&#x27;t sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)

To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don&#x27;t have a baking stone, place a large baking sheet on the middle rack to heat.Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I&#x27;ve found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn&#x27;t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

How To Make Baking Powder Out of Baking Soda

cream of tartar

Mix the baking soda and cream of tartar: Mix very thoroughly with a whisk.

Store in an airtight container: The mixture can clump up so be sure to store in an airtight, moisture-free container. This can be stored almost indefinitely, although if it gets old use this tip to check to see if it&#x27;s still active enough to bake with.

Blind baking, or pre baking a pie crust, is the trick to better pie. You won't have to worry about the filling overcooking or a soggy crust. 

How To Blind Bake a Pie Crust

single pie crust

Heat the oven and roll out the pie crust. Heat the oven to 425°F with a rack in the lower-middle position. Roll out the pie crust and transfer it to your pie plate as normal (see more on this here). Trim the edges and crimp.

Line the pie. Cut off a large square of parchment paper or aluminum foil and use it to line the pie. Snug the lining right up against the edges and sides of the pie.

Fill the pie with weights. Pour the pie weights into the pie dish. Make sure they cover the bottom of the pie and press against the sides of the pie. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sagging as the crust bakes.

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