Latest news with #bakers
Yahoo
a day ago
- Business
- Yahoo
Wilton Launches New Bakeware System and Icing Pouches to Inspire Bakers of All Skill Levels this Summer
Wilton Brands NAPERVILLE, Ill., July 22, 2025 (GLOBE NEWSWIRE) -- Wilton, a trusted leader in baking and decorating for nearly a century, is unveiling a newly tiered bakeware system and innovative decorating icing pouches designed to simplify dessert making for everyone—from first-time bakers to seasoned pros. At the heart of Wilton's new product lineup is the brand's commitment to making baking and decorating more accessible, more fun, and more flavorful. The newly structured bakeware portfolio makes it easier for consumers to 'pick their pan' and find products that suit their baking needs, experience level and budget. All Wilton bakeware is designed in the USA and made without PFAS 'forever chemicals,' ensuring that Wilton pans are safer for families and better for the environment—all while delivering quick-clean, nonstick performance. Wilton's New Bakeware Tiers Include: Wilton EVERYDAY Bakeware is made for kitchen newbies, budding bakers or those just cracking their cookbooks. Grab these dependable basics, get familiar and give baking a go! Wilton PREMIUM Bakeware provides versatile quality whether you're recreating trends or starting new ones. For baking hobbyists and busy parents alike, these pans, sheets, and springforms help you transform your big ideas into impressive treats, every time. Wilton ULTRA Bakeware lets you cater the party with confidence or effortlessly nail a new recipe. You can trust these high-performance pans to last a lifetime. These pans work harder, perform better, and clean even easier. Wilton ALUMINUM Bakeware is made for professional precision with natural anodized aluminum that's perfect for heavy usage and high-heat baking. Wilton Bakeware Comparison Chart Shoppers can find Wilton Everyday and Aluminum products in the party planning section at Walmart, while Wilton Premium and Ultra lines are available in Walmart's cookware aisle. Wilton Ultra is also available at Target and Amazon. In addition to the new bakeware system, Wilton is debuting the first ready-to-use decorating icing pouches in the U.S. market that come equipped with four built-in piping tips. These mess-free pouches make it easy to create bakery-style decorations at home with minimal effort—perfect for cupcakes, cookies, and celebration cakes. Available in nine bright colors, each pouch includes four unique tips: a star tip for flowers and borders, a ribbon tip for wide stripes, a writing tip for fine lines and dots, and a shell tip for creative effects. No piping bags needed! It's mess-free, easy to use, and perfect for helping bakers of all skill levels and ages create handmade treats with confidence.
CNET
3 days ago
- General
- CNET
Surprise: Your Oven Drawer Might Actually Be a Broiler
That mysterious drawer under your oven might seem like the perfect place to store baking sheets or those oddly shaped pans you rarely use, but it actually serves a more functional purpose. Depending on the model, that drawer could be a warming compartment designed to keep cooked food hot until it's ready to serve. It's a built-in feature meant to help with timing your meals, especially when you're juggling multiple dishes and trying to get everything on the table at once. Depending on your oven model, that drawer could be doing more than collecting clutter. In some units, it's a warming drawer meant to keep cooked food hot until you're ready to serve it. In others, it's a broiler drawer -- perfect for charring veggies or crisping up casseroles. And yes, in some cases, it really is just storage. If you've never checked your oven manual (or long since lost it), now's the time to find out what that drawer was actually designed to do. Now, if you're scratching your head thinking, "Wait, what?" don't worry -- you're not alone. Most of us have never opened the oven manual unless it was to fan a smoke alarm. But fear not! We're not about to assign homework. No dense instruction manuals here. We're breaking it down for you in plain, delicious terms. Here's how to decode your oven drawer's secret identity and how to use it without accidentally slow-roasting your muffin tins. Read more: Clever Cleaning Hacks for the Hardest-to-Reach Crevices in Your Kitchen How to clean your oven with baking soda and vinegar How to clean your oven with baking soda and vinegar Click to unmute Video Player is loading. Play Video Play Skip Backward Skip Forward Next playlist item Unmute Current Time 0:00 / Duration 1:29 Loaded : 6.62% 0:00 Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 1:29 Share Fullscreen This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Text Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Transparent Caption Area Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Drop shadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset Done Close Modal Dialog End of dialog window. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. How to clean your oven with baking soda and vinegar Oven Drawer FAQ What is the drawer under an oven called? Depending on the type of oven you have, the drawer under the oven has different names. If there is a button on your oven labeled "warming drawer", that's what it's called, and can be used to keep food warm once it's done cooking. For Electric ovens, it may just be an actual storage drawer. In many older ovens, that bottom drawer is called a broiler, and can be used to cook or brown food like casseroles. If you aren't sure which of the three options you're dealing with, the easiest way to check is by looking at the manual for your oven, or looking it up online. Once you know what kind of bottom drawer your oven has, you'll know whether it has a cooking function, or it's just extra storage space. Does an oven storage drawer get hot? Broiler drawers are typically found on gas ovens and are very shallow. Chris Monroe/CNET The oven storage drawer is located at the bottom of your oven, and if it has a cooking function it can get hot. Is it a little complicated? Yes, but we've got you covered. Since the drawer is located under the main oven, it can easily get quite warm while your oven is in use. However, both broiling functions and warming functions require you to turn them on before anything gets hot. Even if your oven is currently being used, unless you turn on the broiler, your bottom oven drawer should never get hot. However, you may notice any pans stored down there are a bit warm to the touch, simply because they were close to the heating element when the oven was being used. What is the bottom drawer of an electric stove for? A storage drawer is usually much deeper than a warming drawer or broiler. Chris Monroe/CNET If there isn't a warming button and the area looks like a deep, empty drawer, then you probably have a storage drawer. As per a recent Reddit discussion, many people are unsure about what to keep in this space. This is a good place to store cast iron pots and pans, because the warmth from your oven will help keep them rust free. Just be sure not to store plastic items in this drawer, because they may become warped due to residual heat. Likewise, some older ovens have little insulation and may heat your metal cookware when the oven is on. As a precaution, always use oven mitts to remove cookware during or after your oven has been in use.
Times
6 days ago
- Entertainment
- Times
London's first ‘cake picnic' welcomes hundreds of bakers — and a happy dog
A mong the usual runners, yoga posers and bleary-eyed post-clubbers, another group descended on Greenwich Park on Saturday morning. Rarely do they come together as one. Usually they are found squirrelled away in their kitchens, behind counters, watching from the sidelines as people enjoy the fruits of their labour. At 8.50am they began trickling in, bearing pristine white cake boxes. At 9am hordes of bakers were making their way to the gleaming long tables set out on the parched lawns near Blackheath Gate, undeterred by the uncharacteristically chilly July morning. Tiered cakes, sandwich cakes, bundt cakes, traybakes, loaf cakes, dessert cakes; a steady parade of carbs was on the move, heading towards London's inaugural Cake Picnic. Watching from a distance, megaphone in hand, was Elisa Sunga, 35, from San Francisco, a self-professed cake obsessive who dreamt up the idea of a mass cake gathering last year. 'I wanted to eat a lot of cake but I also didn't want to bake all those cakes by myself,' she explained. 'So I thought, if I create an event and make it a requirement that every attendee has to bring a whole cake, then I could eat cake in the park with my friends.'
Health Line
15-07-2025
- General
- Health Line
6 Alternatives to Cream of Tartar and When to Leave It Out
Which ingredient to substitute for cream of tartar depends on its role in the recipe, whether as a leavening agent, stabilizer, or to make food more acidic. A popular ingredient in many recipes, cream of tartar can: help stabilize whipped egg whites due to its acidity prevent sugar from crystallizing act as a leavening agent for baked goods You can also mix it with an acidic solution like lemon juice or vinegar to use it as a cleaning solution. Also known as potassium bitartrate, cream of tartar is the powdered form of tartaric acid. This organic acid is found naturally in many plants and is also formed during the winemaking process. If you're halfway through a recipe and find that you don't have any cream of tartar on hand, there are plenty of suitable replacements. The replacement you choose will depend on why you're using cream of tartar. Cream of tartar alternative When to use Substitution ratio Lemon juice To stabilize egg whites or prevent crystallization Equal amount White vinegar To stabilize egg whites Equal amount Baking powder In recipes that also contain baking soda 1.5 teaspoons (6 g) of baking powder to replace 1 teaspoon (3.5 g) of cream of tartar Buttermilk In baked goods For each 1/4 teaspoon (1 g) of cream of tartar, remove 1/2 cup (120 mL) of liquid and replace it with that same amount of buttermilk Yogurt In baked goods For each 1/4 teaspoon (1 g) of cream of tartar, remove 1/2 cup (120 mL) of liquid in the recipe and replace it with the same amount of yogurt that has been thinned out with milk Mixing in a copper bowl To stabilize egg whites Mixing ingredients in a copper bowl can stabilize egg white Omit it To prevent crystallization in syrups, icing, or frosting You can omit cream of tartar without making other changes, but you may need to reheat after storing if the mixture crystallizes Keep reading to learn which cream of tartar substitutes to use in certain situations and how to implement them into your recipes. Lemon juice Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes like meringue. If you're out of cream of tartar in a case like this, lemon juice works as a great substitute. Lemon juice provides acidity similar to cream of tartar, helping to form stiff peaks when you're whipping egg whites. If you're making syrups or frostings, lemon juice can also replace cream of tartar to help prevent crystallization. For best results, substitute an equal amount of lemon juice for the cream of tartar in your recipe. White vinegar Like cream of tartar, white vinegar is acidic. It contains about 3.75 to 5% acetic acid. If you're in a pinch in the kitchen, you can swap white vinegar for cream of tartar. This substitute works best when stabilizing egg whites for recipes like soufflés and meringues. Use an equal amount of white vinegar in place of cream of tartar when you're whipping egg whites. Remember that white vinegar may not be a good alternative for baked goods like cakes, as it may alter the taste and texture. Buttermilk Buttermilk is the liquid that is left behind after churning butter from cream. Because of its acidity, buttermilk can work as a replacement for cream of tartar in some recipes. It works especially well in baked goods, but you'll need to remove some liquid from the recipe to account for the buttermilk. For each 1/4 teaspoon (1 g) of cream of tartar in the recipe, remove 1/2 cup (120 mL) of liquid and replace it with 1/2 cup (120 mL) of buttermilk. Buttermilk also offers many health benefits, including protection against pathogens and intestinal infections due to probiotics. Yogurt Yogurt is produced through the fermentation of milk by lactic acid bacteria. Like buttermilk, yogurt is acidic and can replace cream of tartar in some recipes. Lactic acid bacteria produce yogurt. Before you use yogurt as a substitute, thin it out with a bit of milk to match the consistency of buttermilk, then use it to replace cream of tartar in the same way. Reserve this substitution primarily for baked goods, as it requires you to remove liquids from the recipe. For every 1/4 teaspoon (1 g) of cream of tartar, remove 1/2 cup (120 mL) of liquid from the recipe and replace it with 1/2 cup (120 mL) of yogurt that has been thinned out with milk. Use a copper bowl Older research suggests that if you use cream of tartar to stabilize whisked egg whites, you may be able to skip the cream of tartar altogether if you have a copper bowl. Further research is needed to fully understand why and how much copper can help stabilize egg whites. However, experts believe that copper ions from the bowl react with conalbumin, the protein in the egg whites. This reaction forms a conalbumin-copper complex, which is more stable than conalbumin alone. The complex helps stabilize the foam and makes it less likely to overheat. But copper bowls can be expensive and often require special maintenance. They may not be a suitable or accessible replacement for everyone. In some recipes, it may be easier to omit the cream of tartar than to find a substitute. For example, if you're using cream of tartar to stabilize whipped egg whites, you can leave it out if you don't have any on hand. Additionally, if you're making syrup, frosting, or icing and using the cream of tartar to prevent crystallization, you can omit it from the recipe without dire consequences. Although syrups may eventually crystallize if stored for an extended period, you can fix this by simply reheating them on the stove or in the microwave. On the other hand, it may not be a good idea to leave out cream of tartar or a substitute for baked goods that require a leavening agent.
Times
04-07-2025
- Entertainment
- Times
Lonely in London? Don't believe it: just ask my baking club
I 'm looking at a blackberry focaccia, Chelsea buns and a tahini Basque burnt cheesecake. Which will I go for first? I need to pace myself, because there's also the sweet potato bebinca, a Goan dessert with whipped Chantilly cream, that I've got my eye on. Where am I? One of the artisanal, Instagram-friendly bakeries that are springing up all over the capital? Far from it: I'm in the back room of a self-described boozer in Camberwell, south London, for the latest Band of Bakers meeting. Going strong since 2012, Band of Bakers has become one of the many small but perfectly-formed groups that keeps Londoners attached to their local communities, even in a city with a reputation for being unfriendly, anonymous and cold. I joined in 2021, desperate for some in-person socialising after the restrictions of the pandemic. Having seen other friends move out of the capital or lose their free time to the demands of parenting, I hoped to impress with a whisky-glazed gingerbread. I immediately clicked with fellow bakers who were equally sick of solo banana bread-making and bonded with others who had seen sourdough starters go south.
