The studio
Lessons from the bench
Short technique notes we wish every home cook had before the first bake. Read one before you start a recipe; it will save you a tray of cookies.
How to measure ingredients correctly
A scale is kinder than a scoop. Here is how we measure in the studio so cakes stay tender.
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Salted vs. unsalted butter
We bake with unsalted butter so we can season the recipe ourselves.
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Knowing your oven
Ovens lie. An inexpensive thermometer is the most useful tool on the studio shelf.
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Mise en place: cooking without the scramble
Read the recipe once. Set the station. Then turn on the heat.
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