Cook's Illustrated Baking Book

Cook's Illustrated Baking Book presents 450 recipes from America's Test Kitchen, covering cookies, cakes, pies, tarts, breads, pizza, and more. Recipes range from simple options like drop cookies and no-knead bread to more complex projects such as authentic croissants and dacquoise, each developed through kitchen testing. The book explains the reasoning behind specific techniques—for example, why spreading dough before sprinkling berries improves Blueberry Scones, how the choice between cubed and shredded cheddar affects Cheese Bread, methods for intensifying lemon flavor in Lemon Bundt Cake, and strategies for keeping Buttermilk Waffles warm and crispy. An illustrated Baking Basics chapter covers key ingredients and equipment. A shopping guide at the back recommends favorite brands. The recipes draw on accumulated baking knowledge and thousands of test kitchen trials.