'baking' on Serious Eats

How to Make Galician Empanadas (The Original Empanadas)

All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home. More

How to Make Cemita Rolls, The Ultimate Sandwich Bun

If you know anything about tortas or cemita sandwiches, it's that they're stacked tall with toppings that are are soft or extremely moist like avocado, shredded cheese, refried beans, or chipotle chilies. That means that the right structure is of utmost importance when designing a bun for them. Our cemita bun has a not-too-soft, not-too-dense, rich and tender egg-enriched crumb. Oh, and it's easy to make. More

Madeleines: Fancy French Cookie-Sized Cakes That Are Easy to Make at Home

Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor. More

Chocolate-Cinnamon Swirl Meringues

These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor. More

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust, you're more than likely to pick up a couple of bad habits and un-truths along the way. Today we're going to look at a some of the most common myths in the land of pie crust, poke a few holes in those theories, and come away with some better recipes in the end. Are you ready? More

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often get away with eyeballing, baking is chemistry and requires precision. Add too much flour to cake batter and the cake may come out tough and dry. Not enough flour and you risk ending up with a badly structured cake that will collapse in the oven. Enter: Measuring 101. Today we're going to talk about the best tools for measuring, how to measure wet versus dry ingredients, why an ounce is not always an ounce, and why you should really, really consider investing in a good digital scale. More

Molten Chocolate Cake

Looking for the perfect Valentine's dessert? This gooey chocolate cake for two, loaded with whipped cream, ice cream, chocolate and caramel sauce more than delivers. And it couldn't be easier to make. More

How to Make Salted Dulce de Leche Brownies

These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day. More

Salted Dulce de Leche Brownies

These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day. More

How to Brown Butter

Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spatula. Here's how. More

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