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Shortbread: the butter dough is collected without kneading like bread
Shortbread is a butter-rich dough brought together without the prolonged kneading used for bread.
Published22 Oct 2026
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Blondie: a brown sugar accent
Blondies emphasize brown sugar and buttery flavour rather than a brownie’s cocoa base.
Published22 Oct 2026
Food
Brownie: where does the thin shiny crust come from
A brownie’s thin, shiny top is a separate feature from the texture underneath.
Published22 Oct 2026
Food
Red velvet: red color does not mean strong chocolate flavor
Red velvet is a reddish cake with a moderate cocoa flavour.
Published22 Oct 2026
Food
Pound cake: the name comes from proportion, but recipes vary
Pound cake takes its name from a traditional formula with equal quantities of butter, sugar, flour and eggs.
Published22 Oct 2026
Food
Genoise: a sponge cake often paired with syrup
Genoise is a sponge cake enriched with butter and egg yolk.
Published22 Oct 2026
Food
Chiffon cake: airy with yolks and oil
Chiffon cake combines an airy texture with the richness of yolks and oil.
Published22 Oct 2026
Food
Angel food cake: the cake that cools turned
King Arthur’s traditional angel food cake relies on whipped egg whites, sugar and a little flour.
Published22 Oct 2026
Food
Dutch baby: the big pancake that inflates in the oven
A Dutch baby is a large oven pancake made from a fluid batter containing flour, milk and eggs.
Published22 Oct 2026
Food
Cinnamon rolls: where does the spiral come from
Cinnamon rolls gain their spiral by rolling a sheet of filled dough into a log and slicing across it.
Published22 Oct 2026
Food
Popovers: high baking from a simple liquid mixture
Popovers are tall, light bakes with a crisp exterior and soft, egg-rich interior.
Published22 Oct 2026
Food
Crepes: thin pancake starts from the distribution of the mixture
A crepe is a thin pancake made by spreading batter over the pan’s base.
Published22 Oct 2026