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...

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...

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...