If you’re looking for an early spring pick-me-up, look to these lemon dessert recipes. From curd-filled cakes to lemonade-inspired bars, there’s something for everyone.

King Arthur Baking Blog

10.04.2025

My new secret to great frosting? This powerful mixer. | King Arthur Baking

The Ankarsrum stand mixer's dough roller is the key to silky, ultra-smooth buttercream.

King Arthur Baking Blog

10.04.2025

Eating more protein? Make these flatbreads. | King Arthur Baking

These flatbreads are exceptionally soft, terrifically tender, and full of protein.

King Arthur Baking Blog

08.04.2025

How to cut a round cake, according to the pros | King Arthur Baking

What’s the best way to cut a round cake? Pro pastry chefs have the answer!

King Arthur Baking Blog

04.04.2025

We're launching a podcast! | King Arthur Baking

Introducing the official new podcast from King Arthur Baking Company, Things Bakers Know, dropping April 28th! Join King Arthur’s Jessica Battilana and David Tamarkin as they explore every corner of the baking world.

King Arthur Baking Blog

02.04.2025

The 15 best recipes to bake in April | King Arthur Baking

Spring is a great time to hit the kitchen — here are 15 exciting recipes to make when you do.

King Arthur Baking Blog

28.03.2025

This clever contraption is like a bread machine for pasta | King Arthur Baking

The secret to pasta at the press of a button? This electric pasta machine!

King Arthur Baking Blog

25.03.2025

Things bakers know: Sniff your equipment! | King Arthur Baking

Always sniff your kitchen equipment before using it, especially when making sweet things, to avoid strong smells from cross-contaminating.

King Arthur Baking Blog

20.03.2025

Convection oven baking: Why this baker is a fan | King Arthur Baking

For your best, crispiest, most robust bakes, consider convection mode.

King Arthur Baking Blog

18.03.2025

10 small-batch recipes perfect for two (or just you!) | King Arthur Baking

Baking for two (or just you)? We've got small-batch recipes for breakfast, dessert, and every time in between.

King Arthur Baking Blog

14.03.2025

Baking trials: Testing different sourdough feeding ratios | King Arthur Baking

Curious about sourdough feeding ratios? Here's what they are — and how they can help you customize your sourdough baking.

King Arthur Baking Blog

13.03.2025

As a baker, here's why you should care about soil | King Arthur Baking

It’s important to equate your love of baking with a love of soil. Here’s why.

King Arthur Baking Blog

11.03.2025

How to make homemade pasta without a machine | King Arthur Baking

You don't need a machine to roll out pasta dough — just a rolling pin and elbow grease. Here's how to do it.

King Arthur Baking Blog

06.03.2025

What is bread flour? | King Arthur Baking

Thanks to its higher protein content, bread flour can unlock better bread. Here's why.

King Arthur Baking Blog

04.03.2025

The 15 best recipes to bake in March | King Arthur Baking

This month, we’re going big on flavor with bakes that pack a major punch.

King Arthur Baking Blog

01.03.2025

4 recipes to kickstart your Big Month of Bread | King Arthur Baking

Grab a bag of bread flour, because we've got breads to make, including supreme sandwich breads, bakery-quality rolls, and chocolate milk bread.

King Arthur Baking Blog

28.02.2025

Wait, do you really have to grease parchment paper? | King Arthur Baking

"Do you grease parchment paper?" is a question we hear all the time. Here's why the answer is yes — as long as the recipe calls for it.

King Arthur Baking Blog

27.02.2025

Things bakers know: Break this biscuit rule before baking | King Arthur Baking

A genius tip for biscuits that are extra soft and fluffy around the edges.

King Arthur Baking Blog

26.02.2025

How to make ravioli at home | King Arthur Baking

Homemade ravioli is easier than you think. Here's how to make it, step by step.

King Arthur Baking Blog

25.02.2025

A flaky hand pie offers bountiful lessons on identity and culture | King Arthur Baking

Jamaican beef patties have long been a street food and fast-casual staple on the island, and for my kids, they are a key to their Caribbean heritage.

King Arthur Baking Blog

25.02.2025

A guide to different ribbon-cut pasta shapes | King Arthur Baking

Breaking down different types of pasta noodles, from lasagna to linguine.

King Arthur Baking Blog

21.02.2025

The fudgiest brownies are sourdough discard brownies | King Arthur Baking

Want brownies that are thick, dense, and soft as fudge? The secret is sourdough discard.

King Arthur Baking Blog

19.02.2025

What is milk bread? | King Arthur Baking

A broad term used to describe light, fluffy breads made with the tangzhong method, milk bread is also one of our favorite bakes.

King Arthur Baking Blog

19.02.2025

Things bakers know: Yes, you can mix chocolate and water (!) | King Arthur Baking

Chocolate and water don’t mix, right? Well, yes and no. Here's the deal.

King Arthur Baking Blog

19.02.2025

12 quick and easy chocolate recipes | King Arthur Baking

Need a chocolate dessert but don’t want to spend hours baking? We've got chocolate recipes that come together in a snap.

King Arthur Baking Blog

19.02.2025

The 13 best recipes to bake in February | King Arthur Baking

Whatever your baking occasion (or even no occasion at all), we’ve got you covered this month.

King Arthur Baking Blog

19.02.2025

How to make colorful slice-and-bake sugar cookies | King Arthur Baking

With this technique, you can make slice-and-bake sugar cookies with (almost) any pattern.

King Arthur Baking Blog

19.02.2025

The tools you need to start making homemade pasta | King Arthur Baking

Here are the staples in my pasta maker’s starter pack — at least half of which I’d wager are tucked away in your cabinets already.

King Arthur Baking Blog

19.02.2025

How to make focaccia pizza | King Arthur Baking

With these tips, you’ll be able to turn just about any focaccia into pizza.

King Arthur Baking Blog

30.01.2025

How to use a pasta machine | King Arthur Baking

New to using a pasta machine? Here’s what you need to know.

King Arthur Baking Blog

28.01.2025

I've tested over half a dozen bread machines. This is my favorite. | King Arthur Baking

You need a better bread machine if you want to make better bread, and this one produces the best loaves I’ve made.

King Arthur Baking Blog

23.01.2025

Light vs. dark brown sugar: What's the difference? | King Arthur Baking

The difference between light and dark brown sugar comes down to the amount of molasses it contains, but thankfully they can be used interchangeably.

King Arthur Baking Blog

18.01.2025

For the best focaccia sandwich, turn things inside out | King Arthur Baking

Breathe new life into your old bread with this easy technique.

King Arthur Baking Blog

14.01.2025

15 brownie and bar recipes for sweet, simple baking | King Arthur Baking

We’ve got ultra-fudgy brownies, buttery blondies, cocktail-inspired mashups, and plenty more.

King Arthur Baking Blog

11.01.2025

Why is my sourdough starter not rising? | King Arthur Baking

A sluggish starter may have you wondering, "Wait, why is my sourdough starter not rising?!" Here are common causes to consider, plus solutions.

King Arthur Baking Blog

09.01.2025

Wait, this cookie’s secret ingredient is flour? | King Arthur Baking

For nuttier, more flavorful cookies, use toasted flour.

King Arthur Baking Blog

04.01.2025

We finally found it — our forever focaccia | King Arthur Baking

Here’s what makes Big and Bubbly Focaccia — our new Recipe of the Year! — so special.

home›King Arthur Baking Blog›Food

King Arthur Baking Blog - Food

A pasta tool to bring out your inner Italian granny | King Arthur Baking

How much frosting do I need for a cake? | King Arthur Baking

Things bakers know: The right way to zest a lemon | King Arthur Baking

17 of our best lemon desserts to brighten your baking | King Arthur Baking

My new secret to great frosting? This powerful mixer. | King Arthur Baking

Eating more protein? Make these flatbreads. | King Arthur Baking

How to cut a round cake, according to the pros | King Arthur Baking

We're launching a podcast! | King Arthur Baking

The 15 best recipes to bake in April | King Arthur Baking

This clever contraption is like a bread machine for pasta | King Arthur Baking

Things bakers know: Sniff your equipment! | King Arthur Baking

Convection oven baking: Why this baker is a fan | King Arthur Baking

10 small-batch recipes perfect for two (or just you!) | King Arthur Baking

Baking trials: Testing different sourdough feeding ratios | King Arthur Baking

As a baker, here's why you should care about soil | King Arthur Baking

How to make homemade pasta without a machine | King Arthur Baking

What is bread flour? | King Arthur Baking

The 15 best recipes to bake in March | King Arthur Baking

4 recipes to kickstart your Big Month of Bread | King Arthur Baking

Wait, do you really have to grease parchment paper? | King Arthur Baking

Things bakers know: Break this biscuit rule before baking | King Arthur Baking

How to make ravioli at home | King Arthur Baking

A flaky hand pie offers bountiful lessons on identity and culture | King Arthur Baking

A guide to different ribbon-cut pasta shapes | King Arthur Baking

The fudgiest brownies are sourdough discard brownies | King Arthur Baking

What is milk bread? | King Arthur Baking

Things bakers know: Yes, you can mix chocolate and water (!) | King Arthur Baking

12 quick and easy chocolate recipes | King Arthur Baking

The 13 best recipes to bake in February | King Arthur Baking

How to make colorful slice-and-bake sugar cookies | King Arthur Baking

The tools you need to start making homemade pasta | King Arthur Baking

How to make focaccia pizza | King Arthur Baking

How to use a pasta machine | King Arthur Baking

I've tested over half a dozen bread machines. This is my favorite. | King Arthur Baking

Light vs. dark brown sugar: What's the difference? | King Arthur Baking

For the best focaccia sandwich, turn things inside out | King Arthur Baking

15 brownie and bar recipes for sweet, simple baking | King Arthur Baking

Why is my sourdough starter not rising? | King Arthur Baking

Wait, this cookie’s secret ingredient is flour? | King Arthur Baking

We finally found it — our forever focaccia | King Arthur Baking

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