6.4K views · 168 reactions | The popular Cook’s Illustrated Baking Book is now available in color instead of black and white so that you can view the wide range of breads, cookies, and more in their full glory. Click here to purchase the book: https://cooks.io/2v9XsWl | Cook's Illustrated | Facebook
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6.4K views · 168 reactions | The popular Cook’s Illustrated Baking …
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Unassuming as it may be, baking soda is nothing short of a powerhouse in the kitchen. Dan breaks down the science of sodium bicarbonate in the latest episode of "What's Eating Dan?" on YouTube. Watch now: https://bit.ly/3DVhyXL | Cook's Illustrated
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Unassuming as it may be, baking soda is nothing short of a powerh…
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57K views · 859 reactions | Fall baking at its best!  This apple dessert brings together crisp apples, warm spices, and just the right touch of sweetness for a treat that feels like pure comfort. Perfect for sharing—or keeping all to yourself! | Cook's Illustrated | Facebook
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57K views · 859 reactions | Fall baking at its best!  This apple de…
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20K views · 219 reactions | Before cooking, it pays to toss shrimp with a little baking soda. Learn more: https://cooks.io/3UnJgUv | Cook's Illustrated | Facebook
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20K views · 219 reactions | Before cooking, it pays to toss shrimp wit…
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Baking is a science, but that doesn’t mean you can’t make changes to the formula. Learn more: https://cooks.io/3XyxQzM | Cook's Illustrated
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Baking is a science, but that doesn’t mean you can’t make changes to t…
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With baking season just around the corner, make sure your yeast is still active by following these tips. | Cook's Illustrated
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With baking season just around the corner, make sure your yeast is sti…
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Applying baking soda to raw meat raises its pH—and that makes a huge difference when it comes to water-holding capacity. Here’s why. Click through to learn more and watch full episode of Engineering the Perfect Turkey on What’s Eating Dan here: https://cooks.io/3SQj1FG | Cook's Illustrated
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Applying baking soda to raw meat raises its pH—and that makes a h…
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Parboiling potatoes with baking soda is one of our favorite cookin…
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5.5K views · 18 reactions | Testers had a slight preference for cast-iro…
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Biscuits are traditionally made in three styles: classic, cream, and d…
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5.1K views · 103 reactions | “Okay, Everything about this cake is abso…
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8.4K views · 47 reactions | Our first few tries gave us soggy tart after s…
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7.1K views · 115 reactions | Our winning parchment paper, which i…
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13K views · 353 reactions | What better excuse to take your baking …
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24 reactions · 11 shares | Save 81% and receive a FREE gift when you …
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90K views · 545 reactions | What would happen if Steve Kerr and T…
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3.9K views · 18 reactions | Baking steels and stones, pizza peels, ba…
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12K views · 280 reactions | Our cake boasts a deeply chocolaty crumb, …
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20K views · 244 reactions | You’ve never made tarts like this before. …
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2.6K views · 49 reactions | Cook's Illustrated editors Andrew Janjigia…
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760K views · 10K reactions | Producing consistently lofty, gold…
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430K views · 3.8K reactions | This dessert breaks all the rules in the …
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58K views · 662 reactions | This week on Techniquely, Lan and Da…
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