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Baguette: simple composition does not make the technique unimportant
King Arthur’s classic baguettes use flour, water, salt and yeast, producing a crisp crust and a chewy, open crumb.
Published22 Oct 2026
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Baked cheesecake: a water bath is not mandatory for every recipe
King Arthur’s Easy Cheesecake uses cream cheese, sugar, eggs and vanilla on a crumb crust.
Published22 Oct 2026
Food
Baker’s percentages: flour is the 100% reference
Baker’s percentages express each ingredient relative to the flour mass, which is defined as 100%.
Published22 Oct 2026
Food
Bananas: use according to maturity
Dosing and the use of ripe bananas are different steps. Freezing may be a planned preparation for smoothies or baked goods.
Published22 Oct 2026
Food
Barley: how polishing changes the product
The removal of the inedible outer shell and the polishing of the grain are different operations. All, pearl and rolled barley have different processing and purpose.
Published22 Oct 2026
Food
Beetroot: preparation with the work surface in mind
Beets color hands and surfaces when cutting. Preparing the place for work saves unnecessary cleaning.
Published22 Oct 2026
Food
Biscotti: the second baking forms the final character
Biscotti are baked in two stages: first as a larger shape, then as individual slices.
Published22 Oct 2026
Food
Blind baking: preparing a pie crust before adding the filling
Blind baking means baking a pie or tart crust without its filling.
Published22 Oct 2026
Food
Blondie: a brown sugar accent
Blondies emphasize brown sugar and buttery flavour rather than a brownie’s cocoa base.
Published22 Oct 2026
Food
Bread flour: how protein content is involved in the choice
Bread and universal flour may have different protein content. Stronger flour is useful for certain tasks, not a universal answer for any baked goods.
Published22 Oct 2026
Food
Bread in a container with a lid: separate stages of baking
King Arthur’s Dutch oven bread recipe uses the lid during the first stage and removes it later.
Published22 Oct 2026
Food
Brioche: adding butter to a developed dough
In King Arthur’s brioche recipe, the dough is developed before butter is added in portions.
Published22 Oct 2026