Desserts can be tricky kitchen projects, but worth the effort. Here, you can find the temperature tips to help you bake sweet dessert goodness, every time.
Pumpkin pie is a holiday favorite that will be on everyone’s table this Thanksgiving. Nothing beats homemade pumpkin pie with tender, flaky crust made from scratch. But sometimes the crust is soggy, or the pie filling gets overbaked and cracked because you can’t tell when it’s done. So how do you avoid soggy crust and overcooked…
When we think about heat transfer with food, cooking is typically what comes to mind. But food can absorb heat or release it. The thermodynamic process of releasing energy from food is what takes place when making ice cream. We have a super cool method for freezing ice cream that may have you whipping up batch after batch all…
French for “burnt cream“, crème brûlée is an elegant and ideal Valentine’s Day dessert. The trick to achieving a custard that’s smooth-as-silk is proper temperature control—and is much easier than you might think! With simple ingredients and simple steps, your crème brûlée can be a restaurant-worthy success. An instant-read thermometer like a ThermoPop® is what…
There is no season that is not excellent for Key lime pie. In the heat of summer, it is a sweet and tart way to cool down, and in winter it is a bright, sunshiny taste of warmer weather. Either way, chances are good that whenever you’re reading this, it’s time to go get some…
Baking can be tricky, but most people are comfortable making a batch of chocolate chip cookies. That being said, something as simple as a cookie has a lot happening on the inside. Let’s take a look! Warning: after reading this post you may never be able to look at a cookie the same way again. How the…
There isn’t any argument over whether pie made from scratch is preferable to a store-bought pie, but there are myriad troubles that can befall the holiday pie-making process. The bottom crust of the pie is soggy, it shrinks in the oven, the crust melts over the sides of the pan when it’s baking, it’s tough, or…
