Bake It Up a Notch – FoodWatcher

The Very Best Baking Tools for Every Level of Baker

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she’ll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way…

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way.

Back when Food52 first started, you could find my recipes under the username apartmentcooker—a nod to my then-blog, The Apartment Kitchen. I started the blog when I first graduated pastry school. I had spent years in well equipped professional kitchens, but in my first apartment, I was armed only with a single bowl, a single fork, and a strong desire to build my ultimate kitchen collection. Back then, I documented my purchases—what was worthy and why. Now, after many years of baking, buying, and even re-buying tools, I’m sharing all my favorites in the newest episode of Bake it Up a Notch.

The 2-Ingredient Candy You Can Make in Minutes

What if I told you there’s a magical, two-ingredient candy you can make right now? One that requires no special thermometers or molds or sugar finagling? One that you can make with a single bowl, a microwave, and ingredients you probably have in your p…

What if I told you there's a magical, two-ingredient candy you can make right now? One that requires no special thermometers or molds or sugar finagling? One that you can make with a single bowl, a microwave, and ingredients you probably have in your pantry? This is not a drill: Such a candy exists, and its name is modeling chocolate.

The first time I heard the words "modeling chocolate," I mentally put it into the same category as fondant and gum paste. Sugary “doughs” like these have their advantages, but their taste certainly leaves something lacking. I figured that a chocolate dough would be the same—used only for decor, but probably something I might peel off to get to the cake underneath. Then I tasted modeling chocolate, and realized I was very wrong. It was delicious—and though the texture had been transformed, it tasted like pure chocolate. I had to know more.

I’m a Pro Baker—But My Mom’s Biscuit Recipe Will Always Be My Favorite

When your mother bakes like mine did, childhood is filled with no shortage of sweet memories: I grew up with warm loaves of bread, customized birthday cakes, and cookies so good they had a real reputation at school bake sales. But as soon as I moved away from home, I found that above all else, there was one of my mother’s specialties I was missing most: Her famous scones.

Think You Hate Fondant? Think Again.

What comes to mind when you hear the word “fondant?” You know the stuff—it’s a sweet paste you know (and likely hate) that’s used to smoothly cover elaborately decorated cakes. AKA, it’s sugary play-dough. It usually doesn’t add anything pleasant to th…

I have used the tip of a fork to gently peel back the layer of fondant just to get to the good stuff at my fair share of weddings. It’s an imperfect solution: You’re left with a hunk of gunk on your plate that feels both unappreciative of the baker who likely worked incredibly hard to decorate it, but also like totally unnecessary food waste. And no matter how carefully you scraped, delicious frosting was sacrificed in the process. If you, too, cannot abide the loss of even one smear of buttercream, you’re probably with me in saying: That fondant is a bit gross.

How to Turn Practically Any Grain Into a Pie Crust

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie pl…

But it’s more than the ease that keeps me coming back to these crusts over and over again. See, I first created this method back when I lived alone. I would cook large batches of grains, and sometimes I’d use some of these prepped ingredients to make a mini tart or pie crust for myself on the fly. Very quickly, I found that that these kinds of pie crusts are a wonderful way to remix leftovers, and are infinitely adaptable for all kinds of portion sizes and flavor pairing possibilities. They're also a wonderful way to bake a pie using whole grains, including grains that might be naturally gluten-free.

A Baker’s 7 Secrets for Better Dinner Rolls

I can’t do Thanksgiving without some really good rolls on the table. Since the season is just about upon us, I tackled the concept in the most recent episode of Bake it Up a Notch, diving deep into all things dinner rolls and learning a lot along the w…

I can’t do Thanksgiving without some really good rolls on the table. Since the season is just about upon us, I tackled the concept in the most recent episode of Bake it Up a Notch, diving deep into all things dinner rolls and learning a lot along the way! This year, on top of all of the recipes (and there are many!), I wanted to share all of my favorite tips, tricks, and techniques for baking all kinds of beautiful dinner rolls. So right in time for fall and holiday baking, here are my seven top secrets for perfect dinner rolls, every time.

1. Pick the Right Dough for Crusty vs. Fluffy Results

Dinner rolls can be made from either lean or enriched bread doughs. Enriched doughs are recipes that contain “enrichments” like butter, eggs, milk, and sugar. Examples of enriched doughs include brioche, challah, and Parker House rolls. Lean doughs contain no enrichments—they are just made of flour, water, yeast, and salt. Examples of lean doughs include baguettes, ciabatta, and plain varieties of sourdough. When choosing your ideal roll recipe, remember: If you’re looking for a fluffier roll, opt for an enriched dough. For a crustier roll, choose a lean dough.

7 Pro-Baker Tips to Make Cake Easier (& More Fun!)

Baking already has a reputation for being very by the book—and this can also unfortunately translate to “complicated” for many folks. In the newest episode of Bake it Up a Notch, I wanted to explore all the wonderful treats you can make without a lot o…

Baking already has a reputation for being very by the book—and this can also unfortunately translate to “complicated” for many folks. In the newest episode of Bake it Up a Notch, I wanted to explore all the wonderful treats you can make without a lot of equipment, mixing in a bowl either by hand, or with a trusty hand mixer. But a few special tricks can take even the simplest recipe to the next level. Here are my tips for making some of the simplest, tastiest bakes.

1. Get to know (& Love) the Blending Method

The blending method is the simplest mixing method in baking. The ingredients are mixed—or blended—until they are combined into a smooth batter. This is the method used for so many cakes, from quick breads and muffins to anything marked a “one bowl” wonder. The key to the blending method is evenly combining the ingredients without over-mixing, which can leave the finished item tough after baking.

Cheesecake Is The Best Summer Dessert. Here’s Why.

The way to my heart is through all things doughy: bread, pie, and biscuits. But I’ve baked a lot more cheesecakes since meeting my husband, because they are his favorite dessert. The way to his heart is through creamy custards, preferably with a tart hint of tang—add a cookie crust, and he’s done for. I’ve been experimenting more with cheesecakes ever since learning this, and along the way I fell in love by proxy. (And since cheesecakes are really custard in a crust—they sound a bit like a pie to me! #teamcheesepie.) In the most recent episode of Bake It Up a Notch, I dived deep into cheesecakes and shared a ton of recipes, as we head into my favorite season to make them. While I bake cheesecakes of all flavors year-round, they truly are a perfect summer dessert. Here are three delicious reasons that may convince you I'm right.

From Our Shop

Nordic Ware Springform Pan $17–$21

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Shatterproof Polycarbonate Cloche $64–$175

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Perfect Slice Cake Server $35

1. Cheesecake Is Served Chilled.

One of my favorite things about cheesecakes is that they are usually served cold. This alone makes them ideal for summer—what’s better than something chilled and sweet when it’s hot outside? (I’ve also heard of folks who enjoy eating frozen cheesecakes without letting them thaw, for an extra-cold twist.) This also speaks to me as a lover of make-ahead options. It’s a dessert that can be made whenever you have time to bake, then enjoyed for many days to follow (assuming it lasts that long). Since it can be made ahead, it’s also perfect to take with you—maybe pack some slices for a summer picnic or try some easy-to-serve cheesecake bars or mini cheesecakes to bring to a barbecue. It’s refreshing, it’s a crowd-pleaser, it’s the definition of creamy and delicious.

15 Cupcake Recipes for Any Occasion (Like, Right Now)

Cupcakes are a constant for me, not a baking trend. As someone who bakes a lot, I never tire of making them. They’re easy to make, and I always get excited about eating them. They are also a lot of fun to dress up, get creative with, and make extra special. I find that I’m not alone in my love for cupcakes, too—I have elicited my fair share of gasps and smiles walking into a room carrying a colorful box of cupcakes. (Seriously! Move over bouquet of flowers—give me a box o’ cupcakes.) And if cupcakes are meant to be baked, gifted, and/or eaten by the dozen, I’m coming in hot with a bunch of recipes to keep you in tiny cakes for all occasions. My newest episode of Bake it Up a Notch dives deep into all things cupcakes—from super simple to over-the-top, I’ve got your cupcake to-bake list covered.

From Our Shop

de Buyer Silicone Mini Muffin Cups $29

Nordic Ware Muffin Pan $29–$34

More Sizes

Simple Ceramic Batter Bowl with Handle $69

Our Best Cupcake Recipes (Ever!)

1. Basic Vanilla & Chocolate Cupcakes

These are my go-to cupcakes: an easy base recipe that can be made in vanilla or chocolate. These rise a “just-right” amount, to get a beautiful little cakey dome with a super moist crumb that’s a perfect match for any frosting or other finishes you can dream up! Be sure to check out this article I wrote back in 2015 about cupcakes, too—it has lots of ideas and techniques for making your best, plus creative ideas for making them look super beautiful, too. What’s that? Super in-depth coverage on cupcakes from me over five years ago on this same site? Just a perfect example of the cupcake constant.