Description
Baking demystified with 450 foolproof recipes from Cook’s Illustrated, America’s most trusted food magazine.
Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones , why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread , how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake , and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy.
