Have you ever heard of the tangzhong method for bread baking? By brining the temperture of the flour and liquid up, this method pre-gelatinizes the flour’s starches, which allows the dow to retain ...

I trained in French pastry and spent years baking and cooking professionally. But these days, I don’t consider myself much of a baker outside of quick breads, muffins, and an occasional cake for my ...

We are by no means experts in tangzhong, but based on what we've read, a simple formula for converting a recipe to use this method is to measure out all of the flour and all of the liquid called for, ...

It’s been a good food year in the GH test kitchen. From 4-ingredient brown butter chocolate shortbread to one-pot sticky chicken, we’ve baked, whisked, roasted, sauteed and most importantly eaten our ...