Have you heard of the "windowpane" test? It may help you make better bread? It’s not about house windows — it’s a simple way to check gluten development in your dough. How to Do ItTake a small piece of dough and gently stretch it with your fingers. If it thins enough to let light through before tearing, the gluten is fully developed. If it tears, don’t panic — what you do next depends on your dough and timing. What to Do If Your Dough Fails the Test If your dough will be resting for hours...
15 days ago • 1 min read
Dear Friends, When one of my readers asked for a soft, sandwich loaf with wild rice, I headed to the kitchen with a mission. The result is this hearty yet soft loaf with chewy bits of wild rice, nutty whole wheat, a touch of honey, and a pinch of thyme. Let your bread machine do the kneading, then bake in your oven to golden perfection. If you’ve got leftover cooked wild rice in the fridge, this recipe is a great way to use it. And if you brush slices of this loaf with browned butter …well,...
29 days ago • 1 min read
Are you as picky about the texture of your bread as I am? Don’t get me wrong—I love big airy holes in a classic sourdough or ciabatta. But when I’m making sandwich bread or soft dinner rolls, I want a smooth, even crumb. No holes—or worse, tunnels. Nobody wants mayonnaise dripping out of a sandwich or jelly leaking through their toast. Recently, I discovered a slick hack that’s made a big difference in the texture of my sandwich loaves and rolls. Here’s the trick: When the DOUGH cycle...
about 2 months ago • 1 min read
Hi Friend, Ever wished you could skip the store-bought bagels and make your own chewy, golden beauties at home? Now you can—and yes, your bread machine makes it way easier. In my newest post, I’ll walk you through how to make real bagels: dough mixed and kneaded in your machine, shaped by hand, briefly boiled (for that irresistible crust), and baked to bakery-level glory. I even included a short video showing how to shape and boil the bagels—so don’t worry if your first few look a little...
2 months ago • 1 min read
Thankfully, Greek yogurt is good for most people. To my yogurt-loving friends, Confession time: I’ve been eating these homemade frozen yogurt treats almost every day for the past three years—yes, even in the winter. They’re made with Greek yogurt (homemade, in my case), milk (dairy or non-dairy), and just a few mix-ins. Then they’re spun into something creamy and scoopable using a small machine called the Ninja Creami. It’s not your average ice cream maker—this one blends the yogurt after...
3 months ago • 1 min read
Thank you to everyone who wrote in with slow cooker suggestions. Most of you shared models you’re using and loving, and I appreciated every single note. If I wasn’t familiar with a brand or model, I looked it up! It’s always more helpful to hear from real cooks than from some roundup article listing the “10 Best Whatevers,” especially when the author hasn’t even tried the products—or got them free in exchange for a glowing review. As I researched, I quickly realized that my needs might not be...
3 months ago • 2 min read
Do you ever find yourself in a nostalgic mood? Maybe it’s the school programs that mark the end of the year—or maybe it’s Memorial Day, which always reminds me of camping trips when our kids were at home. Whatever the reason, these simple recipes have a way of taking me back in time with a single bite. Maybe one of them will do the same for you—or become a new favorite in your family. I hope so. One-Pan Ground Beef and Bacon Skillet with Potatoes When dinner needs to happen fast and your...
4 months ago • 1 min read
Hi Friends, This time, it’s my turn to ask you for advice. I told my husband I’d like a new crockpot (or slow cooker) for Mother’s Day, and he said, “Pick one out and order it.” Of course, I could start googling... but we all know how unreliable those top search results can be (try searching for something in your area of expertise—you’ll see what I mean). So I thought I’d ask the experts—you! I’m looking for a smaller size, around 5 to 5½ quarts. If you have one you love—and it’s new enough...
4 months ago • 1 min read
Hi Friends, Lately, I’ve been on a lemon kick. 🍋 Do you like lemon flavors in your food? Some of my family members are also lemon lovers, which keeps me inspired to try new citrusy things and share... with them and you, of course. 😄 Whether you’re squeezing, zesting, or stirring citrus into everything you cook, fresh lemons have a way of making food brighter and more memorable. I’ve rounded up a few of my favorite lemon-loaded recipes—plus tips to help you get the most out of every fruit....
5 months ago • 2 min read
