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....

Greetings, Here’s a quick bread machine tip that might surprise you—don’t melt the butter! It might seem helpful to soften (as specified in most bread recipes) or melt it before adding it to your bread machine pan, but room-temperature or warm butter can actually make your dough too soft or sticky… especially when combined with the friction factor (the heat a bread machine generates while kneading). Instead, try cutting cold butter into small pieces and adding it straight from the fridge. It...

You've just pulled a beautiful loaf from the oven—golden crust, warm, with an aroma that's driving you crazy. The temptation to slice it right now is real. But if you want the best texture and flavor, give it time to cool. Here’s why patience matters: – Avoid gummy texture: Cutting too soon traps steam before the crumb finishes setting. – Avoid squishing your loaf: Warm bread is delicate and can compress under the pressure of a knife. For delicate breads like babka, this can be disastrous. –...