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    Home

    Baking Tips

    When it comes down to it, baking is truly a science. And my goal is to give you all the tools and information you need to bake with confidence!

    These articles cover topics like how to fold ingredients, common baking terms you should learn, how to test if a cake is done, and more. The more you learn about how baking works, the stronger you will be as a baker, and the more delicious your baked goods will taste!

    • Flatlay of different kinds of fruits
      The Ultimate Fruit Flavor Pairing Chart
    • Various images of aprons, sprinkles, gingerbread houses, and a cutting board that reads 'Amazing Holiday Gifts for Bakers'
      11 Amazing Holiday Gifts for Bakers
    • Mint green KitchenAid mixer on a kitchen counter
      7 Tips for Organizing Baking Supplies
    • Overhead shot of scones lying in a circle
      How to Develop Original Recipes
    • How to Properly Measure Flour (Spoon & Level Method)
    • Canisters of baking powder and baking soda
      Baking Soda vs. Baking Powder: What's the Difference?
    • Brownies and sifter on parchment paper
      10 Baking Tips I Wish Someone Told Me a Long Time Ago
    • Overhead shot of three quenelles
      The Ultimate Guide to Making a Quenelle
    • Pot of honey
      The Ultimate Baking Pantry Essentials Guide
    • Overhead shot of bowl with cake mix and spatula sitting inside it
      Folding Technique for Cakes
    • Chocolate cake with berries and a sparkler
      How to Test if a Cake is Done
    • Three slices of blueberry cheesecake on a plate
      The Ultimate Guide to Perfect Cheesecake
    • Overhead shot of cookie dough balls and scoop on a pink napkin
      The Ultimate Guide to Freezing Baked Goods
    • Flatlay of various baking items, including flour, eggs, and honey
      The Ultimate Baking Glossary
    • Overhead shot of various fruits and vegetables
      Seasonal Produce Guide
    • Various baking ingredients like eggs, honey, milk, and chocolate chips
      11 Common Baking Mistakes You Might Be Making
    • Whisk attachment with Italian meringue in front of eggs and a bowl of meringue
      The Difference Between French, Swiss, and Italian Meringue
    • Woman putting a sheet tray of cookies into the oven
      Why You Should Use an Oven Thermometer When Baking
    • Paint brush brushing polyurethane on a gingerbread cookie
      How to Preserve Cookies for Years with Polyurethane
    • Stack of baking books resting underneath a plant
      5 Amazing Books That Explore the Science of Baking
    • Two packets of active dry yeast
      3 Types of Leavening Agents in Baking

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    Headshot of Leslie Jeon

    Hi, I'm Leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

    Learn more about me →

    keep in touch

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    new recipes

    • Sugar cookies with pink frosting and sprinkles
      Soft Frosted Sugar Cookies
    • Three mini strawberry cheesecakes on a plate next to a fork and two strawberries
      Mini Strawberry Cheesecakes
    • Slices of banana bread leaning on a cutting board
      Chocolate Chip Banana Bread
    • Strawberry Chocolate Chip Muffins

    bake like a pro

    • Various baking ingredients like eggs, honey, milk, and chocolate chips
      11 Common Baking Mistakes You Might Be Making
    • Flatlay of different kinds of fruits
      The Ultimate Fruit Flavor Pairing Chart
    • Canisters of baking powder and baking soda
      Baking Soda vs. Baking Powder: What's the Difference?
    • Whisk attachment with Italian meringue in front of eggs and a bowl of meringue
      The Difference Between French, Swiss, and Italian Meringue

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