The King Arthur Blog

'Tis the season — to start thinking about holiday baking. And while this time of year is full of joy and celebration, it can also be stressful. We’re all searching for ways to get ahead of the curve, and one of the easiest? Make-ahead pie crust, made using pie crumbs.  

I first learned of this technique from a 90-something friend with whom I love to talk baking. Over ...

During proofing, bread and other yeasted doughs do best in a temperature-controlled, humid, draft-free environment. Your kitchen counter may not cut it (especially in colder months), but is there a corner of your kitchen that fits that description? Yes, your oven — and you don’t even need to fire it up! 

Despite what you may have heard, cleaning and maintaining a cast iron skillet or Dutch oven isn’t difficult.

If you’re baking a recipe that calls for heavy cream, or picking up a carton to turn into whipped cream to finish a dessert, you may be confused when you hit the dairy aisle. There’s “heavy cream” — but also “heavy whipping cream” or, in some cases, just “whipping cream.” 

So when it comes to heavy cream versus whipping cream, is there truly a difference?

If you look closely at a bag of King Arthur flour, you may see an unfamiliar ingredient listed there: enzyme.

We’re extremely thoughtful about every ingredient we use, across all King Arthur products and recipes. Our Food Philosophy guides every decisi...