Posts
7 Baking Myths That Are Sabotaging Your Bakes (And What to Do Instead)
Stop believing these 7 baking myths that are ruining your results. From "room temperature is optional" to "baking is art, not science" — here's what's actually true and how to bake better starting today.
Emma ChenFebruary 21, 2026Why I Bake Almost Everything in a $40 Lodge Cast Iron Skillet (And When I Don't)
I've been baking in a $40 Lodge cast iron skillet for five years, and I reach for it before anything else. But it's not perfect. Here's my honest assessment of what cast iron does brilliantly — and where it falls short.
Emma ChenFebruary 21, 2026
So You Want to Start Baking? Here's Everything You Need to Know (From a Beginner Who's Been There)
Everything you need to know to go from 'I want to try this' to 'I MADE THIS and it actually worked.' A warm, honest beginner's guide to home baking that covers the fundamentals without the fluff.
Emma ChenFebruary 21, 20267 Baking Tools That Will Improve Your Baking More Than a $500 Stand Mixer
Seven essential baking tools under $100 total that will improve your baking more than any expensive stand mixer. From digital scales to cooling racks, these are the fundamentals that actually matter.
Emma ChenFebruary 21, 2026
7 Bakes That Will Get You Through the Late-Winter Slump
Seven baking projects to pull you out of the late-winter slump — from blood orange upside-down cake to cardamom buns, these are the bakes that make grey Saturdays feel like creative retreats.
Emma ChenFebruary 21, 2026Stop Blaming Recipes for Your Substitutions: A Baking Rant
After three years of running this blog, I need to say it: The substitution culture in home baking has gone too far. Here's why following the recipe matters, and why experimenting comes AFTER you understand the chemistry.
Emma ChenFebruary 21, 2026Buttercream or Nothing: Why "Fondant Art" Is Destroying What Makes Cake Worth Eating
I went to art school before I went to pastry school — and I can tell you that fondant-covered "cake art" is destroying what makes baking worth doing. If people are peeling off the exterior before they eat your cake, you've made a centerpiece, not dessert. Buttercream or nothing. Here's why.
Emma ChenFebruary 21, 2026
How to Brown Butter Perfectly Every Time: The Visual Guide
The complete visual guide to brown butter — what to look for, what to smell, when to pull it off the heat. No more guessing, no more burnt butter.
Emma ChenFebruary 21, 2026How to Make a Perfect Rustic Galette: The Only Pastry Technique You Actually Need
Master the rustic galette — the most forgiving, versatile pastry technique you'll ever learn. No pie tin, no perfect crimps, just golden flaky crust and endless possibilities. Here's exactly how to make one this weekend.
Emma ChenFebruary 21, 2026
Pandan Is Everywhere Right Now — Here's Why (And How to Actually Use It)
Pandan is having a moment — but here's how to actually use it without getting that weird artificial taste. From extract vs. paste to the best applications for this "vanilla of Southeast Asia."
Emma ChenFebruary 21, 2026The Death of the Edible Sculpture: Why I’m Done With Fondant
Why I'm breaking up with fondant for good. It's time to stop chasing plastic perfection and start embracing the messy, buttery soul of real baking.
Emma ChenFebruary 21, 2026The Art of the Reveal: Mastering the Blood Orange Upside-Down Cake
Master the art of the 'reveal' with this stunning Blood Orange & Cardamom Upside-Down Cake. A practical guide to caramelizing citrus and achieving the perfect flip.
Emma ChenFebruary 21, 2026