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Rise: the clock is a guide
A recipe’s rising time is a guide because temperature, dough quantity and shaping affect the rate.
Published22 Oct 2026
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Food
Rosca de Reyes: a wreath of enriched dough
Rosca de Reyes is a bread associated with Epiphany. In the King Arthur Baking recipe examined here, enriched dough is shaped into a wreath and filled with cinnamon, nuts, dried fruit an...
Published22 Oct 2026
Food
Rough puff pastry: pieces of butter instead of a separate block
Rough puff pastry incorporates pieces of cold butter into dough that is then rolled and folded.
Published22 Oct 2026
Food
Royal icing: frosting that hardens on drying
Royal icing is used for coating, decorating and assembling decorative biscuits.
Published22 Oct 2026
Food
Rugelach: rich dough around a rolled filling
The rugelach in King Arthur Baking's recipe use dough made with butter, cream cheese and sour cream. The chilled dough surrounds a nut-and-dried-fruit filling and is shaped into small r...
Published22 Oct 2026
Food
Rum cake: soaking is a separate stage
Caribbean-Style Rum Cake combines a baked base with syrup added through the specified method. The result depends on both parts, not only the batter.
Published22 Oct 2026
Food
Rye flour: why the recipe matters
Rye is a separate wheat crop with a characteristic use in bread. The rye name does not automatically mean whole grain or whole rye product.
Published22 Oct 2026
Food
Samosas: the particular casing determines the method
Spicy Samosas with Tamarind-Date Chutney uses buttery pastry and a spiced potato filling. The separate chutney adds another component rather than replacing dough preparation.
Published22 Oct 2026
Food
Savoury bread pudding: assembly before baking
King Arthur Baking's savoury bread pudding combines bread cubes, an egg-and-dairy mixture, cheese and a prepared filling. In this version, sausage meat is cooked separately, and the veg...
Published22 Oct 2026
Food
Scallion pancakes: layers rather than poured batter
These Chinese scallion pancakes start with dough rolled and coiled with additions. They differ from liquid pancake batter poured directly into a pan.
Published22 Oct 2026
Food
Scones: why dough shouldn't be as elastic as for bread
King Arthur’s Classic Scones distributes butter through the dry ingredients to form an unevenly crumbly mixture.
Published22 Oct 2026
Food
Scoring bread: directing expansion in the oven
Scoring creates controlled weak points in the dough’s surface, allowing the loaf to open during its initial expansion in the oven.
Published22 Oct 2026