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Fruitcake: dried fruits are a staple, not a decoration
King Arthur’s Everyone’s Favorite Fruitcake uses a large amount of dried fruit first combined with liquid.
Published22 Oct 2026
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Food
Irish soda bread: a different method from yeast fermentation
King Arthur’s Irish Soda Bread uses baking soda and buttermilk rather than a long yeast-fermentation schedule.
Published22 Oct 2026
Food
Marshmallow: syrup becomes an air structure
King Arthur’s homemade marshmallow combines soaked gelatin with hot sugar syrup, then whips the mixture into a thick, airy mass.
Published22 Oct 2026
Food
Cookies with chocolate: the edge and the medium may be different
King Arthur’s Classic Chocolate Chip Cookies aims for crisp edges and a chewier centre.
Published22 Oct 2026
Food
Wheat tortilla: thin bread for folding
King Arthur’s Flour Tortillas uses wheat flour, fat, salt and water.
Published22 Oct 2026
Food
Apple strudel: the thin dough envelops the filling
King Arthur’s Apple Strudel wraps stretched dough around an apple filling.
Published22 Oct 2026
Food
Fruit galette: folded edges instead of a deep baking tin
King Arthur’s Peach Galette forms a fruit pastry on a flat tray.
Published22 Oct 2026
Food
Tarte Tatin: apples are under the dough before turning
Tarte Tatin covers caramelized apples with pastry before baking, then inverts the dessert.
Published22 Oct 2026
Food
Clafoutis: the fruit is baked in a liquid egg mixture
King Arthur’s Cherry Clafouti places cherries in a prepared dish and pours over a smooth egg, dairy, sugar and flour mixture.
Published22 Oct 2026
Food
Cobbler: fruit topped with separate portions of dough
King Arthur’s Easy Peach Cobbler places separate portions of quick dough over fruit.
Published22 Oct 2026
Food
Apple crisp: fruit under a crumbly cover
King Arthur’s Classic Apple Crisp places apple filling in a dish beneath a crumbly mixture of flour, oats, sugar and butter.
Published22 Oct 2026
Food
Streusel: the crumbly cover is not the whole foundation
Streusel is a crumbly topping.
Published22 Oct 2026