'baking guides' on Serious Eats

Do I Need to Use Eggs in Ice Cream (and How Many?)

Why does one recipe for ice cream melt fast and loose, while another stays cool and scoopable after resting on the counter for 15 minutes? Why are some ice creams so dense and rich that you almost have to chew them? And why do some ice creams taste full-bodied and almost warm while others are dead-ringers for frozen cream The answer, at least a partial one: eggs. More

The Easiest Way to Make Vanilla Ice Cream at Home

As far as desserts go, ice cream's incredibly easy to make. To prove it, I've laid out what I think is the easiest way to make vanilla ice cream* at home, step by step, ingredient by ingredient. You'll need less than 30 minutes of active prep time, a few hours to an overnight wait, and half an hour of effortless churn time. And that's it: start this recipe in the morning and you can have fresh ice cream for dessert that night. More

So You Want to Make Ice Cream for 100 People?

Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd. More

Baking Guides: How to Select, Freeze, and Bake with Strawberries

Have you finally retired your scarf and gloves and are itching to get in the kitchen to start whipping up some summery delights? Nothing screams humid, dawdling evenings quite like a scarlet strawberry baked good. Before you head out to pick a pint of these supple delights, though, brush up on some tips and tricks to ensure your first toe-dip into summer is a refreshing experience. More

How To Make Sweets With Lavender (That Don't Taste like Soap)

We all know the common problem with lavender-flavored sweets: they taste like dish soap, dryer sheets, or an unfortunate perfume. Yet I'm sure you've eaten lavender and enjoyed it—it's one of the key ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a distinctive taste that's floral with hints of mint and rosemary (two plants to which it's related) and, used correctly, it makes the perfect flavoring for spring. How to use it correctly? Read on. More

8 Citrus Fruit You Should Be Baking With Now

We're creeping towards the end of prime citrus season but, before it's over, there are a few fruit you should definitely try. Because while there's nothing wrong with a navel orange, have you tried its rosy cousin, the cara cara? Ever wondered what a tangelo was? They're a cross between a tangerine and pomelo or grapefruit, and they're super sweet and juicy. (Plus they make a great pudding). See all 8 fruit right this way. More

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