The secret to make-ahead pie crust? Pie crumbs.: Get ahead on your pie baking...
by PJ Hamel
26 Oct 2026 at 2:00pm

'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 lunch one day, something she said about pie captured my attention. 

The post The secret to make-ahead pie crust? Pie crumbs.: Get ahead on your pie baking right now. appeared first on the King Arthur Blog.

How to proof bread in the oven: Common challenge, simple solution.
by PJ Hamel
23 Oct 2026 at 2:00pm

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! 

The post How to proof bread in the oven: Common challenge, simple solution. appeared first on the King Arthur Blog.

How to clean cast iron  : It’s simpler than you think.
by Tatiana Bautista
21 Oct 2026 at 2:00pm

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

The post How to clean cast iron  : It’s simpler than you think. appeared first on the King Arthur Blog.

Heavy cream vs. whipping cream: What's the difference?: Understanding the rig...
by Justine Lee
19 Oct 2026 at 2:00pm

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? 

The post Heavy cream vs. whipping cream: What's the difference?: Understanding the right cream for your baking. appeared first on the King Arthur Blog.

What are flour enzymes?: Understanding a common flour ingredient.
by Rossi Anastopoulo
15 Oct 2026 at 2:00pm

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 decision to ensure the quality of what we create, and that includes the enzymes in our flour.  

The post What are flour enzymes?: Understanding a common flour ingredient. appeared first on the King Arthur Blog.

16 pumpkin recipes, from cakes and cookies to bars and bread: We've got a mar...
by Kye Ameden
5 Oct 2026 at 6:00pm

It’s that time of year when pumpkin spice everything starts appearing on store shelves — candles, lip balm, air fresheners, beer, and of course, the ubiquitous PSL (pumpkin spice latte). That means fall is here, and more importantly, that pumpkin should make a grand return to your kitchen!

The post 16 pumpkin recipes, from cakes and cookies to bars and bread: We've got a marbled pumpkin cake, chewy pumpkin cookies, and even pumpkin milk bread. appeared first on the King Arthur Blog.

The 12 best recipes to bake in October: It’s peak baking season — here’s what...
by Rachel Burcham
1 Oct 2026 at 1:00pm

What do jobs, school, sports practices, and commuting have in common? They all prevent us from baking as much or as often as we’d like. But when we do get the chance, we want a slam-dunk recipe — or 12. Here’s a dozen of the favorite fall recipes we’ll be making this month: from pumpkin cake bars to spooky fudge brownies to a crowd-pleasing vegetarian quiche.

The post The 12 best recipes to bake in October: It’s peak baking season — here’s what to make. appeared first on the King Arthur Blog.

What is high-extraction flour, exactly?  : A baker’s guide to our new T85 Bak...
by Rossi Anastopoulo
28 Sep 2026 at 2:00pm

High-extraction flour is a technical term that often prompts a lot of confusion from those unfamiliar with it. But with the debut of our new high-extraction flour, known as Baker’s Reserve Bread Flour, we’re breaking down just what it is and why it's a great choice for avid bread makers. 

The post What is high-extraction flour, exactly?  : A baker’s guide to our new T85 Baker's Reserve Bread Flour.  appeared first on the King Arthur Blog.

This fall, reach for this unlikely apple ingredient : Apple cider vinegar is ...
by Tatiana Bautista
24 Sep 2026 at 2:00pm

As fall baking season settles in, you're probably reaching for apples — and the many flavor-packed ingredients they produce. Applesauce cooks down into tangy apple butter to be cradled in a flaky galette, while a drop of boiled cider can deliver supercharged apple flavor to crumb cake.

The post This fall, reach for this unlikely apple ingredient : Apple cider vinegar is a baker’s secret weapon.  appeared first on the King Arthur Blog.

13 gluten-free dessert recipes : There's something for everyone.
by Tatiana Bautista
16 Sep 2026 at 2:00pm

Eating a gluten-free dessert may sound limiting at first, but the options are endless: There are decadent cakes, chewy cookies, creamy cheesecakes, and more.

The post 13 gluten-free dessert recipes : There's something for everyone. appeared first on the King Arthur Blog.