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Royal icing: frosting that hardens on drying
Royal icing is used for coating, decorating and assembling decorative biscuits.
Published22 Oct 2026
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Overwhipped cream: when a little liquid cream can help
Overwhipped cream can become grainy and lose its airy texture.
Published22 Oct 2026
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Stabilized cream: when the foam carries other layers
Stabilizing whipped cream helps it hold its shape longer or support layers in a dessert.
Published22 Oct 2026
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Whipped cream: watching the peaks rather than the clock
As cream is whipped, it thickens and starts to hold its shape.
Published22 Oct 2026
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Swiss meringue: heating before the final whipping
Swiss meringue heats egg whites and sugar together under controlled conditions before whipping.
Published22 Oct 2026
Food
Flax gel instead of egg: suitable for some of the recipes
King Arthur describes an egg substitute made from ground flaxseed and water.
Published22 Oct 2026
Food
Aquafaba: chickpea liquid with foaming use
Aquafaba is the liquid drained from chickpeas, which can be whipped into a foam.
Published22 Oct 2026
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Xanthan: a small supplement with a specific structural task
Xanthan gum acts as a thickener and stabilizer.
Published22 Oct 2026
Food
Sieving flour: when the step makes sense
Sifting breaks up lumps and introduces air into a dry ingredient.
Published22 Oct 2026
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The pad under the biscuits is also an integral part of the method
King Arthur compares cookies on different baking surfaces, showing that the recipe is not the only factor affecting spread.
Published22 Oct 2026
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Chilling cookie dough: shaping and spreading
In King Arthur’s comparison, chilling cookie dough changes its spread and texture.
Published22 Oct 2026
Food
Cookie dough in advance: plan the shape of the portions
King Arthur considers make-ahead cookie dough according to its type.
Published22 Oct 2026