Baking

Baking is a dry-heat cooking method that uses hot, dry air to cook food in an enclosed space like an oven. It's a fantastic way to create delicious breads, pastries, and savory dishes with a golden-brown crust and tender interior.

189 recipes
325-450°F
Varies greatly depending on the recipe. Check for doneness using visual cues (golden brown color), a toothpick test (for cakes), or an internal thermometer (for meats).
Baking relies on dry heat circulating within an oven to cook food. Unlike methods like steaming or boiling, baking doesn't involve adding moisture. Instead, the heat gradually penetrates the food, causing chemical changes that result in a firm, often slightly crisp, exterior and a soft, cooked interior. This method is ideal for items that need structure and don't rely on retaining a lot of moisture. Baking excels when cooking foods that require a specific shape and texture, such as breads, cakes, cookies, pastries, and even casseroles. It's also a great choice for roasting vegetables and meats, as the dry heat encourages browning and caramelization, enhancing their flavor. Consider baking for anything you want to have a slightly crusty exterior and a tender interior. The key characteristics of baking are its ability to create a uniform texture and promote browning. The dry heat encourages the Maillard reaction, a chemical process that creates complex flavors and appealing colors on the surface of the food. Baking also helps to set the structure of the food, resulting in consistent results. The benefits include ease of use, relatively hands-off cooking, and the ability to create a wide range of dishes.

Tips for Success

Always preheat your oven to the correct temperature before baking to ensure even cooking.

Use an oven thermometer to verify your oven's accuracy. Many ovens are not calibrated correctly.

When baking multiple items, space them evenly on the baking sheet to allow for proper air circulation.

For even browning, rotate your baking sheet halfway through the baking time.

Let baked goods cool slightly before removing them from the pan to prevent them from breaking.

Recipes

(188)
Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers

Bell peppers stuffed with a flavorful mixture of black beans, corn, cilantro lime rice, and topped with melted pepper jack cheese.

50 min
Serves 4
Middle Eastern Lamb Meatballs with Pistachio Rice Pilaf and Cucumber Yogurt

Middle Eastern Lamb Meatballs with Pistachio Rice Pilaf and Cucumber Yogurt

Aromatic lamb meatballs infused with warm Middle Eastern spices, served over fragrant pistachio rice pilaf and topped with refreshing cucumber yogurt sauce.

60 min
Serves 4
Mini Irish Soda Bread Bites with Herbed Butter

Mini Irish Soda Bread Bites with Herbed Butter

Delightful mini Irish soda bread bites with a tender crumb, served with a homemade herbed butter made with parsley, chives, and garlic.

45 min
Serves 8
Miso Glazed Salmon

Miso Glazed Salmon

A delightful Japanese dish featuring salmon baked with a rich miso glaze, enhanced by the flavors of soy, mirin, and ginger.

25 min
Serves 4
Moroccan Flatbread Pizza with Whipped Feta and Harissa Lamb

Moroccan Flatbread Pizza with Whipped Feta and Harissa Lamb

A fusion of Moroccan flavors on a flatbread with a whipped feta base, harissa-spiced lamb, pistachios, raisins, and a drizzle of honey and za'atar.

45 min
Serves 4
Moussaka

Moussaka

A traditional Greek baked dish featuring layers of sliced eggplant, ground beef, and béchamel sauce, seasoned with lemon and oregano.

60 min
Serves 6
Paleo AIP Cassava Flour Pizza

Paleo AIP Cassava Flour Pizza

A delicious paleo AIP pizza with a crispy cassava flour crust, topped with a tomato-free sauce, thinly sliced vegetables, and shredded chicken.

45 min
Serves 4
Paleo AIP Chicken Pot Pie with Cassava Flour Crust

Paleo AIP Chicken Pot Pie with Cassava Flour Crust

A comforting chicken pot pie with a cassava flour crust, perfect for a paleo AIP diet. The filling includes tender chicken, carrots, and celery in a creamy, herb-infused sauce.

75 min
Serves 6
Paneer Tikka Pizza

Paneer Tikka Pizza

Marinated paneer chunks with aromatic spices, caramelized onions, colorful bell peppers, and fresh mozzarella on garlic naan base. A vegetarian Indian fusion pizza that's bursting with tandoori flavors and creamy textures.

45 min
Serves 4
Pastitsio

Pastitsio

A traditional Greek baked dish featuring layers of pasta, ground beef, and a creamy béchamel sauce, flavored with lemon, oregano, and garlic.

60 min
Serves 6
Pepperoni Pizza

Pepperoni Pizza

Delicious homemade pepperoni pizza with a crispy crust and rich garlic-parmesan flavors.

30 min
Serves 4
Pesto Chicken Pizza

Pesto Chicken Pizza

A delicious pizza topped with homemade pesto chicken, garlic, and parmesan cheese on a premade crust.

35 min
Serves 4
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Best Cookware

Sheet Pan

Sheet Pan

Cast Iron Skillet

Cast Iron Skillet

Dutch Oven

Dutch Oven

Frequently Asked Questions

What's the best temperature for baking?

The ideal baking temperature depends on what you're making! While baking generally falls between 325°F and 450°F, specific recipes require different settings. For cakes and quick breads, 350°F is a common starting point, allowing for even cooking and a tender crumb. Cookies often benefit from slightly higher temperatures (375°F - 400°F) to encourage browning and crisp edges. Breads, especially those with a thick crust, might start at 400-450°F and then be lowered to ensure the inside cooks through without burning the outside. Always refer to your recipe for the most accurate temperature, and remember that oven thermometers can help ensure your oven is running at the correct temperature.

What are the best foods to bake?

Baking is incredibly versatile! It excels with foods that benefit from a dry, even heat, creating a golden-brown exterior and tender interior. Think of classic baked goods like breads, cakes, cookies, muffins, and pastries. These rely on baking's ability to create structure and rise. But baking isn't just for sweets! Savory dishes like roasted vegetables (potatoes, carrots, Brussels sprouts), casseroles (lasagna, mac and cheese), and even meats (chicken, fish, and smaller cuts of pork) cook wonderfully in the oven. The key is to choose foods that won't dry out too quickly and that can withstand the relatively long cooking times associated with baking.

How do I know when my baked goods are done?

Determining doneness is crucial for successful baking. For cakes and quick breads, the toothpick test is a reliable method: insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. For breads, look for a golden-brown crust and listen for a hollow sound when you tap the bottom. Cookies are often done when the edges are golden brown and the centers are set. When baking meats, use a reliable meat thermometer to ensure they reach a safe internal temperature. Remember that carryover cooking will continue after you remove the item from the oven, so it's best to slightly underbake rather than overbake. Checking for doneness a few minutes before the recipe's suggested time is always a good practice.

Baking vs. Roasting: What's the difference?

While both baking and roasting involve cooking food in an oven with dry heat, there are subtle differences. Generally, "baking" is used for foods that require a more delicate touch, often those with a high starch content like cakes, breads, and pastries. "Roasting," on the other hand, typically refers to cooking solid foods like meats, poultry, and vegetables at higher temperatures. Roasting often aims to create a crispy exterior and a flavorful, caramelized surface. The terms are sometimes used interchangeably, especially with vegetables, but the distinction lies in the type of food and the desired outcome.

Do I need any special equipment for baking?

While you can get by with some basic kitchen tools, a few key pieces of equipment can significantly improve your baking results. A good oven thermometer is essential to ensure accurate temperatures. Mixing bowls in various sizes are helpful for preparing ingredients. Measuring cups and spoons, especially those designed for dry and liquid ingredients, are crucial for accuracy. Baking pans (cake pans, cookie sheets, loaf pans) are necessary for shaping your baked goods. A stand mixer or hand mixer can make mixing batters and doughs much easier. Parchment paper or silicone baking mats prevent sticking and make cleanup a breeze. Ultimately, the specific equipment you need depends on the types of recipes you're baking, but investing in a few quality tools can make a big difference.

What are some common mistakes to avoid when baking?

Baking can be tricky, but avoiding common pitfalls can lead to better results. One of the biggest mistakes is not accurately measuring ingredients. Baking relies on precise ratios, so using measuring cups and spoons correctly is vital. Overmixing batter can lead to tough baked goods, especially cakes and muffins, so mix until just combined. Using ingredients that are too cold (like eggs or butter straight from the fridge) can also hinder proper emulsification and affect the final texture. Overbaking is another frequent error that results in dry, crumbly treats. Always check for doneness a few minutes before the recipe suggests. Finally, not allowing baked goods to cool completely before frosting or slicing can cause them to crumble or fall apart.