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Why This Professional Cookbook Author Wants You to Check Your Measuring Tools

Why This Professional Cookbook Author Wants You to Check Your Measuring Tools

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It might seem like an exact, overly fussy thing to do, but accurate measuring contributes to the art of cooking.

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Recipes are like road maps that take you on journeys. The starting point lies in the ingredients, because without adequate supplies, you might not arrive at your destination in great shape.

That’s why each time I develop a recipe, I consider how cooks will measure the ingredients—I ponder their measuring tools and how they might prep and determine appropriate quantities. Do they measure dry ingredients by scooping and sweeping or by pouring and leveling? Do they own a scale? If they’re a little off, will the dish be totally ruined, or will a well-placed tip salvage it?

Eating healthy should still be delicious.

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If I sound fastidious, it’s because I am. As a cookbook author, my goal is to help cooks succeed and learn in their kitchens. Because I’m not there with them, my instructions should be clear and precise but with some wiggle room. I never want to come off like, well, my mother.

When she was first teaching me to cook, she’d always be nearby to make sure that I measured things “right” (read: her way). A special melamine cup was our rice scooper. Heaping Chinese soup spoons of sugar were used for certain recipes, while metal serving spoons were used for others.

Those early cooking lessons taught me how good cooks pave their own paths and create personal measuring systems. That’s because for most of us, cooking is a craft more than a science. Too much exactitude from the outside can cramp style. Moreover, there can be slight differences between measuring implements. When my husband’s aunt Henrietta Hulbert passed, I inherited her vintage set of aluminum measuring cups. She lost a forearm in the 1930s and her husband in World War II, but those setbacks didn’t stop her from driving a stick shift and treating loved ones to sensational chile rellenos and pound cakes. I admired her chutzpah and thought the cups would elevate my cooking. Unfortunately, my recipes were always off when I used them. I finally tested her cups against mine and realized that hers held slightly less. Who knows how she measured ingredients, but like my mother, she had a system that worked for her.

Here’s how to fix what's wrong with your recipe.

Look in my kitchen, and you’ll see certain brands of measuring cups and spoons. I’ve used them to formulate my recipes, and I stick with them to maintain consistency in my work. That said, a little skepticism is always good. Digital scales supposedly never lie, but I occasionally check the accuracy of mine to keep it honest.

Little vagaries and joyful tweaks are an intrinsic part of cooking. When I overthink ingredient measurements, I remind myself that before 1896, when Fannie Farmer’s Boston Cooking-School Cook Book introduced exact volume measurements to American cooks, recipes and measurements were fuzzy, and people were still able to put good food on the table.

What’s important for you is to decide on certain equipment and methods and nimbly use them to obtain results that satisfy you. In our kitchens, we’re the masters of our own delicious destinies.

Try It: Baby Chocolate Cakes

For a fun way to check your tools and methods, make a batch of these chocolaty, bite-size tea cakes, which taste like elegant brownies.

Measuring Tips From a Pro

In the realm of cooking, baking is where measurements count most. Here’s how to measure just right to ensure success.


For ingredients such as flour, use a dry measuring cup. We stir flour a couple times before spooning it into a measuring cup and leveling with a knife. That volume is also weighed for accuracy (1 cup of all-purpose flour weighs 4.25 ounces). If you have a scale, use the weight if it’s specified in a recipe.


Use a liquid measuring cup for liquids. Place it on your work surface, and then add the ingredient. Bend down to check the meniscus, the surface curvature of a liquid when it’s in a container. If the meniscus bottom lies at the target marking, you’re golden!


To check the accuracy of your digital scale, find a shiny new penny or nickel. Set the scale to metric. One penny should weigh 2.5 grams (or 3 grams if the scale cannot register 0.5 grams). One nickel weighs 5 grams.


Why This Professional Cookbook Author Wants You to Check Your Measuring Tools - Recipes

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There are many cookbooks out there about cookies, but few cover the science of baking in a completely foolproof, fun, and visual way. Until now.

Ever scratch your head and wonder why a recipe didn’t turn out like the picture?

You see a fabulous cookie recipe on Pinterest or Facebook. You make a trip to the store just to buy all the ingredients then get to work in the kitchen. Your whole family is so excited when the oven timer goes off…

But you end up utterly disappointed when you pull out the baking pan. The cookies look nothing like the picture. They’re too flat, puffy, greasy, crumbly, hard, bland, or just not what they’re supposed to be. You just wasted time and money on something no one in the house wants to eat. You don’t know what went wrong and feel completely frustrated.

Imagine instead if you knew exactly how to bake up perfect cookies every time. No guesswork. They look just like the picture and all your friends and family beg you to share the recipe. Imagine that you are able to recreate your grandma’s recipe or the recipe from that fabulous bakery. Imagine enjoying time in the kitchen with your children that’s both fun and educational, because you can pass along skills and a bit of scientific knowledge that’ll last a lifetime.

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Here’s the scoop…

Like everyone, I’ve had many frustrating batches of failed cookies. I tried following tips I read on Pinterest and while some worked, others didn’t. I simply didn’t understand the science of baking and it was creating disappointing results. I realized I needed to actually SEE the baking science in action so I could understand it. I published the results of one of my first crazy baking experiments in my Ultimate Guide to Chocolate Chip Cookies post. It’s been visited by over half a million people and featured in NPR and People mag since! You can think of The Ultimate Cookie Handbook as my Ultimate Guide blog series… on steroids!

Now, as a professional chef and published cookbook author, I know TOO MUCH about cookies and am desperate to share!

I’ve created a detailed and handy valuable resource so you can see how cookie science works alongside actionable tips, tricks, and secrets to answer ALL your cookie baking problems. You can even use this guide to write your own perfect recipes! No more failed cookies. Just FUN in the kitchen… starting as soon as next weekend! No more wasted time!

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That’s why I’ve spent months crafting The Ultimate Cookie Handbook so you can become the expert and learn how to make cookies YOUR family will love. Thin, thick, chewy, soft, cakey, whatever you want! OR, maybe you want to experiment with cookies that are a little healthier or free of an allergen.

This eBook will become a staple in your kitchen. Learn how to create your go-to perfected recipes. Or simply learn how to become completely confident in the kitchen. It is so much more than a cookbook, focusing on giving you a lifetime of knowledge rather than a bunch of variations of the same tired recipes. In fact, there’s only 16 recipes in this book! But they’re the ones that will end your perfect recipe search.

50 Must-Read Baking Books

I&rsquove always loved cooking and baking. There&rsquos a picture on my fridge of 6-year-old me standing on a chair in my grandma&rsquos kitchen, cutting out cookies. But lately, I&rsquove become obsessed. Last year I marathoned every available episode of The Great British Baking Show, then checked out almost every baking book available at my library.

Whether you&rsquore a beginner, a burgeoning professional, or somewhere in between, check out these baking books. I&rsquove included books heavier on information, pure cookbooks, and books that specialize in certain types of baked good as well as generalized tomes.

Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-Tobin

&ldquoSet aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too.&rdquo

American Cake by Anne Byrn

&ldquoJoin Anne for this delicious coast-to-coast journey and savor our nation&rsquos history of cake baking. &hellip you will learn the stories behind your favorite cakes and how to bake them.&rdquo

Art of the Pie by Kate McDermott

&ldquoKate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life.&rdquo

Artisan Sourdough Made Simple by Emilie Raffa

&ldquoAs a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need.&rdquo

BakeWise by Shirley O. Corriher

&ldquoBakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past.&rdquo

The Baking Bible by Rose Levy Beranbaum

&ldquoLegendary baker Rose Levy Beranbaum is back with her most extensive &ldquobible&rdquo yet&hellip From simple everyday crowd-pleasers to show-stopping stunners to bakery-style pastries developed for the home kitchen, every recipe proves that delicious perfection is within reach for any baker.&rdquo

Baking Class: 50 Fun Recipes Kids Will Love to Bake! by Deanna F. Cook

&ldquoLively step-by-step photos teach bakers-in-training how to knead dough, make biscuits, decorate cookies, and produce a perfect pie, along with essential skills like following directions and accurately measuring ingredients.&rdquo

Baking at République by Margarita Manzke

&ldquoA stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.&rdquo

Black Girl Baking by Jerrelle Guy

&ldquoJerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today.&rdquo

Bouchon Bakery by Thomas Keller and Sebastien Rouxel

&ldquoThe tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you&rsquoll find recipes for the beloved TKOs and Oh Ohs and all the French classics he fell in love with as a young chef apprenticing in Paris.&rdquo

Bread Baking for Beginners by Bonnie Ohara

&ldquoFlour, yeast, water, and salt―even with the simplest of ingredients, making homemade bread can be a daunting task if you&rsquove never done it before. From total scratch to your first batch, Bread Baking for Beginners offers simple, user-friendly tutorials and recipes to mix, knead, and enjoy freshly baked loaves at home.&rdquo

The Cardamom Trail: Chetna Bakes with Flavours of the East by Chetna Makan

&ldquoChetna&rsquos Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary. Discover rare but precious traditional bakes from India, as well as new spice-infused recipes.&rdquo

The Cheesecake Bible by George Geary

&ldquoThis decadent and delicious collection of prime cheesecake recipes written by baker extraordinaire Geary provides baking inspiration, from plain cheesecakes to others that are intensely rich.&rdquo

Classic German Baking by Luisa Weiss

&ldquoA collection of 100 quintessential German recipes for sweets and breads from the creator of The Wednesday Chef blog and author of the memoir, My Berlin Kitchen, including stories from the author&rsquos experience of living and baking in Berlin.&rdquo

Colossal Cookies by Wendy Kou

&ldquoTake your cookies to new heights with Wendy Kou&rsquos supersized approach to baking. Each cookie&mdashabout the size of your head&mdashis not only fun to make, but tastes delicious and is perfect to savor or share.&rdquo

The Cookie Book by Rebecca Firth

&ldquoUp your cookie game to out-of-this-world incredible with DisplacedHousewife founder Rebecca Firth&rsquos amazing, all-new gourmet recipes. Whether you&rsquore looking for a cookie that can be mixed and baked in under an hour or something a little more complex, these desserts will dazzle your taste buds like never before.&rdquo

Desserts LaBelle: Soulful Sweets to Sing About by Patti LaBelle

&ldquoFilled with her favorite recipes for pies, cakes, cookies, and puddings, as well as a chapter on diabetic-friendly recipes, moving personal stories from her career and life, this is the most personal cookbook LaBelle has written.&rdquo

Duff Bakes: Think and Bake Like a Pro at Home by Duff Goldman

&ldquoAn inviting, down-to-earth, full-color baking book filled with 130 recipes for irresistible must-bake favorites, from cakes to cookies to brownies to muffins to breads, from the &hellip star of Food Network&rsquos hit series Ace of Cakes.&rdquo

The Fearless Baker by Erin Jeanne McDowell

&ldquoExpert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work.&rdquo

Flour: Spectacular Recipes from Boston&rsquos Flour Bakery + Cafe by Joanne Chang

&ldquoEvery day 1,500 Bostonians can&rsquot resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang&rsquos repertoire of baked goods is deep and satisfying. &rdquo

Flour Water Salt Yeast by Ken Forkish

&ldquoFrom Portland&rsquos most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.&rdquo

Food52 Baking by Editors of Food52

&ldquoA stunning collection of hassle-free recipes for baking cakes, cookies, tarts, puddings, muffins, bread, and more, from the editors behind the leading food website Food52. Exquisitely photographed and with ample variations and &ldquobaking confidence&rdquo tips, this is the new go-to collection for anyone who wants to incorporate something sweet into their every day.&rdquo

The French Cook: Souffles by Greg Patent

&ldquoThrough soufflé basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook&rsquos skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques.&rdquo

French Patisserie by Ecole Ferrandi

&ldquoWritten by the school&rsquos experienced teaching team of master patissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images.&rdquo

The How Can It Be Gluten Free Cookbook by America&rsquos Test Kitchen

&ldquoAmerica&rsquos Test Kitchen has tackled classic baked goods including pizza dough and yeast breads that look and taste like the real deal. The bulk of this book is devoted to baked goods, from everyday recipes like pancakes, waffles, and muffins to cookies and bars, pies and tarts, yeast breads, pizza, quick breads, and cakes.&rdquo

Crumb: A Baking Book by Ruby Tandoh

&ldquoCrumb is about flavour, first and foremost &ndash a celebration of the simple joy of baking. Ruby&rsquos recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence.&rdquo

Baking for Two by Tracy Yabiku

&ldquoBaking for Two has reengineered your favorite baking recipes to achieve the same delicious results in perfectly sized portions. &hellipyou&rsquoll create foolproof, scaled-down versions of your favorite sweet and savory baked goods.&rdquo

Easy Baking From Scratch by Eileen Gray

&ldquoYou don&rsquot need to be a top pastry chef to make baked goods from scratch. Easy Baking from Scratch offers the easiest recipes, time-saving tips, and quick tutorials so that anyone can bake homemade treats.&rdquo

The Great British Bake Off Big Book of Baking by Linda Collister

&ldquoBake your way through the much-loved BBC series with this beautiful, fully photographic cookbook of 120 original recipes, including those from both the judges and the bakers. This book is for every baker &ndash whether you want to whip up a quick batch of easy biscuits at the very last minute or you want to spend your time making a breathtaking showstopper, there are recipes and decoration options for creating both.&rdquo

Baking Made Easy by Lorraine Pascale

&ldquoTop patisserie chef Lorraine Pascal shares her foolproof recipes and tips for successful, confident baking. Whether you&rsquore a kitchen adventurer or a baking novice, it&rsquos time to turn on the oven and discover the modern delights of baking.

How Baking Works: And What to Do When It Doesn&rsquot by James Morton

&ldquoWhether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one.&rdquo

Grandbaby Cakes by Jocelyn Delk Adams

&ldquoGrandbaby Cakes pairs charming stories of Big Mama&rsquos kitchen with recipes ranging from classic standbys to exciting adventures&mdashhelpfully marked by degree of difficulty&mdashthat will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama&rsquos gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new.&rdquo

How to Bake by Paul Hollywood

&ldquoThe son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.&rdquo

How to Cake It: A Cakebook by Yolanda Gampp

&ldquoFrom Yolanda Gampp, host of the massively popular, award-winning YouTube sensation &ldquoHow to Cake It,&rdquo comes an inspiring &ldquocakebook&rdquo with irresistible new recipes and visual instructions for creating spectacular novelty cakes for all skill levels.&rdquo

The Joy of Vegan Baking, Revised and Updated Edition by Colleen Patrick-Goudreau

&ldquoA seasoned cooking instructor and self-described &ldquojoyful vegan,&rdquo author Colleen Patrick-Goudreau lays to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker.&rdquo

Kiss My Bundt by Chrysta Wilson

&ldquoFeaturing more than 60 made-from-scratch recipes, this guide provides instruction to re-create the award-winning cakes from the Kiss My Bundt bakery in Los Angeles.&rdquo

Cheeky Treats by Liam Charles

&ldquoCheeky Treats is a cookbook like no other, packed with fantastic flavours, wonderfully creative bakes, and fun and beautiful photography that captures Liam&rsquos personality and flair.&rdquo

Mary Berry&rsquos Baking Bible by Mary Berry

&ldquoThis definitive collection from the undisputed queen of cakes brings together all of Mary Berry&rsquos most mouth-watering baking recipes in a beautifully packaged edition.&rdquo

Mastering Pizza by Marc Vetri and David Joachim

&ldquoA revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.&rdquo

Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser

&ldquoFrench dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist.&rdquo

Modern Jewish Baker by Shannon Sarna

&ldquoOne kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics.&rdquo

My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey with Rick Flaste

&ldquoJim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.&rdquo

Les Petits Macarons by Kathryn Gordon and Anne E. McBride

&ldquoMacarons, the stuff of bakers&rsquo candy-coated dreams, have taken the world by storm and are demystified here for the home baker. With dozens of flavor combinations, recipes are structured with three basic shell methods&mdashFrench, Swiss, and Italian&mdashplus one never-before-seen Easiest French Macaron Method.&rdquo

Professional Baking by Wayne Gisslen

&ldquoThe revised Fourth Edition offers complete instruction in every facet of the bakers craft, offering more than 750 recipes including 150 from Le Cordon Bleu for everything from cakes, pies, pastries, and cookies to artisan breads.&rdquo

Puff by Martha Holmberg

&ldquoWith quality pre-made puff pastry available at local supermarkets, it&rsquos a breeze to make the dozens of impressive recipes in this cookbook. Instructions for making puff pastry from scratch will ensure French boulangerie results. The author gives sage advice on techniques for getting the most out of the dough.&rdquo

Sally&rsquos Cookie Addiction by Sally McKenney

&ldquoBake exquisite cookies, bars, and doughs perfectly every time with Sally&rsquos Cookie Addiction. A world of baking wonder awaits you and all the lucky people you&rsquoll share these treats with.&rdquo

Sweets: Soul Food Desserts and Memories by Patty Pinner

&ldquoPart recipe book, part family history, this sweet-as-can-be cookbook is a heartfelt tribute to women who ruled the home and the kitchen with their wisdom, hearts, and cooking.&rdquo

Tanoshii Ke-ki: Japanese-style Baking for All Occasions by Chef Masataka Yamashita

&ldquoChef Yamashita shares a delightful collection of recipes for his signature sponge, chiffon and mousse cakes, so you can make these creations your own. With an additional section on special cakes that are gluten-free or eggless, everyone can join in the party!&rdquo

Ultimate Pound Cakes by Phyllis Hoffman DePiano

&ldquoFrom heirloom recipes to current variations, the Ultimate Pound Cakes: Classic Recipe Collection of over 85 recipes will give you a treasure trove to choose from for years to come.&rdquo

The Vintage Baker by Jessie Sheehan

&ldquoBlue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package.&rdquo

Share All sharing options for: You Don’t Really Need a Pasta Machine to Make Your Own Pasta

Everything you need to take on that hyper-specific, possibly daunting kitchen project.

Evan Funke wants to get one thing straight, right off the bat: F**k your pasta machine. The chef-owner of Los Angeles Italian restaurant Felix, one of Eater’s 2017 best new restaurants, has spent years perfecting the art of handmade pasta, learning from masters like Alessandra Spisni and Kosaku Kawamura. In his first cookbook, American Sfoglino, Funke explains the craft of making a sheet of pasta — a sfoglia — rolled by hand.

A sfoglia should be “a round sheet thin enough that you can read a newspaper through it,” according to the cookbook, but different pasta shapes require different sfoglia density. Lasagna calls for a thicker sheet than tagliatelle, for example. In the book, Funke helpfully equates pasta thicknesses to their equivalents in stacked Post-it® Notes and urges readers not to despair if their first few attempts are clumsy.

The book is an incredible guide, and it explains what tools you’ll need to get started, but for more specifics, Eater reached out to Funke. To make pasta at home the American Sfoglino way, here’s everything you’ll need.

A digital scale

When making fresh pasta dough, Funke insists that measuring both wet and dry ingredients by weight is the only way to go. He likes digital scales from Escali. The Pico should be sufficient for most home cooks, and the Metallic Arti glass kitchen scale is one step up — it can weigh up to 15 pounds, compared to 11 pounds for the smaller model.

A mattarello and tagliere

“The equipment I use in the book is very specific, and it can be very difficult to find in the U.S.,” Funke says. His preferred mattarello — a long, narrow wooden rolling pin used to roll sheets of pasta — is imported from a second-generation woodworker named Davide Occhi. Funke plans to sell this equipment himself soon, and he also includes instructions for the amateur woodworker to make both the mattarello and tagliere, a wooden board for rolling out the pasta dough.

But if you’re looking to get started sooner, you can buy a mattarello on Etsy or opt instead for a simple wooden rolling pin, like this Williams Sonoma version. In a pinch, Funke says that even a wine bottle will do the trick. And for a surface for rolling out the pasta dough, Funke recommends a clean countertop or any large cutting board.

Cutting and shaping tools

The tools you’ll need to form the dough into shapes for lasagna, tagliatelle, and balanzoni don’t need to be anything fancy. Funke’s preferred knife for cutting long pasta noodles like tagliatelle and pappardelle is the 8-inch chef’s knife from Victorinox Fibrox, which he describes as “good, cheap, and easy to sharpen.” For pasta shapes like strichetti and triangoli he likes to use an accordion pastry cutter, like this one from Ateco, to ensure perfectly equal cuts.

Funke also suggests buying a Winco dough scraper, both for making the pasta dough (it helps you scrape any remaining flour from your work surface into the dough) and keeping your workspace clean.

Cooking pots

After you’ve spent the time and effort to make your own dough and shape your own pasta, be sure to cook it with care. Funke says you can’t go wrong with All-Clad pans to boil pasta water. He likes the All-Clad 8-quart stainless steel stockpot, but says you’ll likely need a couple of smaller pots and saute pans to make pasta sauce. (And yes, particular pasta shapes do merit particular sauces.)

A few finishing touches

Most dishes in American Sfoglino call for freshly cracked pepper Funke uses a Le Creuset pepper mill to grind his whole peppercorns. You’ll also need a grater for Parmigiano-Reggiano. The Microplane Rasp grater is dishwasher-safe and makes quick work of even the hardest cheese.

Lastly, you’ll want to serve your pasta and accompanying sauces in the most appealing way possible — the plating should reflect the time and care you put into the recipes. At Felix, Funke says, they’re loving the ceramic ware from ceramicist Jono Pandolfi.

The Best Cookbooks of Fall 2019

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Reader Interactions


Very cool and delicious recipe I really liked the taste of it The taste was also very unique and new I will definitely share it and recommend others to try this one thank you for sharing this cool and amazing recipe Keep sharing

This was awesome, Joy! (And, funny!) My takeaway is to #RespectTheComma. Thanks for sharing!

4 ounces is 4 ounces, yes, but it’s not that simple. Think of Tetris 5 lines high is 5 lines high, but 5 lines with holes is vastly different than 5 completed lines. In 4 ounces, chopped- it’s 4 DENSE ounces then chopped up. In 4 chopped ounces- it’s 4 ounces with holes.. In short, both are aeriated but one has MORE ingredient

This was the most informative and fun website I have ever visited. It me gave so much needed information in a fun way. I just kept on reading and learning things about recipes that I never knew before. I will tell all friends so they can visit and learn as I did.

I like my brownies without nuts LOL

How to write a recipe …
It drives me crazy when amounts for some things are in volume measure, and for some they’re in unspecified “ounces”. It would be much better to state “weight ounces” as the counterpart to “fluid ounces”, and never leave it unspecified.

How about the timing of baking cookies when the recipe doesn’t specify the type of baking sheet? I like to bake on parchment paper to get a clean cookie off the sheet rather than one where the bottom is a little messed up from the spatula. When I bake on shiny sheets with parchment paper it takes longer to bake as compared with a darker tray without parchment paper. Also, when should you bake in a convection oven and how does that affect the end product and how does that affect the baking time? I appreciate your knowledge and advice.

These are all good questions, I will write a blog post on it.

You’re so funny! Love reading your posts!
Thanks JOY!

Will adding an extra egg to a pound cake recipe make it lighter or denser?

I think it would make it more dense. That’s what I think!

Thanks for the great post! May I print and distribute to my high school “healthy foods” class?

why receipts do not give temps for when it is done 190 for bread etc.

2 C sifted flour = you sift before measuring
2 C flour, sifted = you sift after measuring correct

You are a great hard worker, helping and giving good information’s for all .

Thank you! Some things are obvious yet they needed to be said. Do you keep your inspirations in one place? To read more go to Have a lovely day, Iga x

These are really great tips! I didn’t know ingredients are usually listed in a certain order.

This is really an eye opener for me. From now on i will pay more attention on the commas :-)

Thank you for this post. I never knew how to read a recipe before, and I’ve been doing it wrong for years. Also, your post about flour sifting was also brand new to me, and thank you for that as well.

This. Is. Brilliance. Had no idea about the comma!!

another insightful post. Thanks!

what. I totally didn’t even know about the comma thing! Super helpful. :)

This is great. One of the most important lessons for the home cook EVER. A lesson I’m still trying to teach to my boyfriend. He loves to cook, but always seems to miss the steps that say “chill in the refrigerator for 4 hours” or “marinate overnight” :P

I know I’m a but behind, but if you haven’t done so already, I’d love a few tips on high-altitude baking! Especially an easy, practical explanation of why to do something different. For ex. I live in a high & dry climate and always thought the danger would be not enough moisture in a mix, but store-bought mixes (gasp!) always tell you to add extra flour…? Why? Anyway, I’d love to hear your take on high-altitude baking!

love this. made me laugh, too:)

So true. This post made me laugh. I know these things. I swear. I still cheat. Bad me.

You’ve blown my mind with “respect the comma”. I may actually try baking again since now I know at least one thing I was always doing wrong.

Please, please, please, Joy. Will you go over frosting/icing/buttercream recipes? I’m a fly by the seat of my pants baker (the worst kind) who always manages to pull it off…except when it comes to the sweet delicious topping for my cakes and cupcakes. A vital component, says my inner child. Any tips/tricks on whipping a non-melty, non-grainy buttercream (the kind that sits proudly atop the cake like a crown, rather than one that dribbles down and slops off the cupcake….the kind I can *gasp* even put into a pastry bag and pipe when I’m feeling daring)….I would so appreciate!

You learn something new everyday! I wasn’t aware of the “rule” behind the [comma]. Good to know!

I’m always confused by flour. I have AP in the panty, and I use it for everything. It is really necessary to have cake flour, almond…yadda, yadda?

I definitely needed to read this “Read the dang recipe.” I just wrote a blog post on how I’m a terrible recipe follower. I always jump in after reading the first line only.

hey joy, this is really really useful. I must respect the comma! many times, i take it the other way and now i know where i went wrong… thank you.

I have another question, this time is not about reading a recipe, but it’s about making frosting.
I find that if I put butter in my frosting it tastes very sour??…. I think it’s something to do with the butter in Europe which tastes a little bit different from the butter in the U.S… is there a butter”less” option I could use.

Thank you so much for starting this series! These tips are so helpful (especially about the commas! I had no idea!).

Does anyone ever have the problem where, whatever you are baking finishes (or looks/feels done) a far bit earlier then the suggested time? For example I made cupcakes that were supposed to take 25-30 minutes and they finished at 17 minutes? I can never tell if that’s an oven problem or maybe I’m mixing the batter for too long or incorrectly? Thanks! Love your work Joy, you pretty much changed the way I look at food, including my new fav pb & pickle! – Kate

I always hear bakers talk about how important it is to measure your ingredients by weight rather than volume, yet so few baking recipes actually include measurements in grams or ounces. I find weighing ingredients to be much easier, but I hate math. I’m not about to do all those conversions before I start my cupcakes. That’s why I love British cookbooks. Metric, baby. Let’s get on the train.

I am excited about the things I will learn from this series!

I would like to learn more about brown sugars. If the recipe doesn’t specifically state it should be light or dark, is it safe to assume I can use whatever kind I want (or have on hand)? What do I need to be aware of in regards to this?

Can you please post the rest of that brownie recipe?!

Even though I’ve been cooking/baking for over half of my lifetime, I still managed to glean some tricks from this! (especially the comma thing)

I love this so much!! I read the recipes very carefully but I get confused when it comes to the “commas” in the ingredients. Thank you for helping me clarify this. My mom is an English teacher and we just had a conversation about the placement of commas. She totally agrees with you, too.

I was wondering if you could a post about buying quality chocolate for recipes. I am new to the “add your own chocolate” to recipes game and I do not want to skimp on it.

I’m a decent baker but recently I have been seeing for example: 1 cup Liquid milk, or 1 cup milk, not liquid how can something that is liquid not be liquid, I’m seeing this more and more and am very confused. Thank You!

how do you write a recipe?
like, really? how do you make a recipe your own? where is the line between adapting a recipe and being it’s author/mamma.

I am so proud to say that I actually passed this test with flying colors (welling up with pride). But I am 46, so I’ve had plenty of years to make mistakes LOL I’m guilty of not softening my butter like I should. I just slice it super thin into the mixer bowl and that usually works pretty well. Not the right way, but it works haha GREAT post! (The comma trick seems to be the one that trips up most people!)

Joy, this is a very good article. And you make some very good points. But not all recipes are well-written. I’m a cookery book editor and you would be surprised how many sloppily written recipes there are out there. There is nothing more frustrating to a cook than following a recipe to the letter and having the recipe turn out wrong because of carelessness (ingredients forgotten), wrong measurements, wrong temperatures for cooking or baking., etc.

Awesome post! Thanks for the pointers!
Most of my baking is very spontaneous, which means that i do not really have time to let butter soften at room temperature. Is it ok to soften it in the microwave without melting it completely?
Looking forward to your next posts!

I’m curious about cookie sheets/bake pans!
I’ve ruined batches of cookies not knowing what to do with a regular cookie sheet vs. insulated cookie sheet and the use of Silpat

SO many great points in this . thanks for sharing and I’ll look out for more tips.

Joy, you inspire me soooo much! Absolutely love your pictures and your blog. Brilliant indeed! Loads of love from Swedeeeen!

I live in Sarasota Florida where it can be quite humid. How would you recommend storing crisp chocolate chip cookies to keep them crisp and how quickly would you store them once the cookies cooled but the chocolate chips are still on soft side?

Awesome series idea!
How about discussing yeast and how to best work with it and some tips for finding a warm place for doughs to rise. (we have a cool and drafty home).
Thanks as always Joy!

not reading the entire recipe first had burned me SO MANY TIMES. And I never learn from my mistakes, thanks to my awful memory. Maybe reading it here will save me from myself!!

Oh, Joy… only you could make a how-to about Recipe Reading entertaining. That’s a gift, right there.

What about when you are in a hurry and your eggs, butter and milk (yogurt, buttermilk) are cold… how do I bring them to room temperature. and why is it important that they are at room temperature.

I’d never really thought about the comma thing before, but you’re right, it’s super important! You can’t be too precise with baking.

I have been baking since I was knee high to a grasshopper….and I never knew that the comma after ingredients meant anything other than the person writing out the recipe was a stickler for grammar!!

Oh my gosh – seems totes obvs now, but I never realised the comma was so important!

Wow..kudos! You are a great teacher….far better than some of the stupid instructors I’ve had at culinary school.

Funny that you should post this. Over Labor Day weekend, my daughters and I had this exact conversation. My one daughter took out one of my cookbooks and we went through different recipes and talked about the ingredients and the whole process of several recipes. Both of them were amazed and never realized all the different nuances a recipe can have. Great post. I will forward it on to each of them!

that comma stuff has opened a whole new world for me. interesting.

This is my exact process. YAY for solidarity!

Great tips! I never knew the commas were so important! Hope to learn more from you in the subsequent posts! I have a question about measuring flour which I hope you’ll touch on – when measuring flour in volume, should flour be measured when it is packed/loose, and how packed/loose should it be? I always have the problem of measuring say 2 cups of flour but after shaking the measuring cup a bit, the 2 cups of flour becomes 1 1/2 cups or so! How now?
Looking forward to your posts!

I’m already loving this new series! thank you!!

Love this post! Can’t wait for the upcoming ones :)

Cookie doneness and stop the spreading. I either end up with flat crispy cookies or have to bake forever and nearly burn the bottom but middle is raw.

I’d love to know your recommendations for baking pans, types and materials. I am suspicious that my bread pan is at fault for my banana bread that is dry and brown on the ends but gooey in the middle.

Oh it’s SO in the comma! Thank you for this reminder. This series will be most helpful. I’d love to learn more on the differences between cream. Recipes often call for heavy cream but in Australia we have different cream so is it all generally to do with the milk fat content? What about thickened cream with all those thickeners added – whatever happened to just straight cream, you know? How do we choose the right cream for certain recipes? If you can’t address this question than that’s fine, it may be an Aus specific cream f-up. Thanks, Joy!
Heidi xo

Thank you for this, so great! My biggest challenge is when I like a few recipes and want to combine them… I feel like this is such a no-no when baking (always follow the recipe). What is the best way to insert new ingredients and nix others, etc?

pie crusts scare me. please send help.

Looovve this! As a food blogger, this is really helpful to remember how to explain things accurately and consistently. Everyone needs to know how to read a recipe in order for success! So glad you thought to get everyone on the same page in time for the holidays!! :)

“Ya Heard” . Why don’t you stop fooling yo’self and move down here to New Orleans already!?

This series is brilliant. I just thought I knew how to read a recipe! Love it!

Looking forward to your upcoming posts about baking! Tis the season, for sure :)

Whether you are an experience baker or not, it’s good to review procedures before we invest heavily in our classy ingredients. One piece of advice I got from David Lebovitz’s wonderful blog is related to this: lay out the ingredients and measure everything BEFORE you mix them, rather than rush right in. Not that I always do this: I have been known to leave the yeast out of bread…but it’s a good policy, right?

I love that you’re doing this! Super helpful.

LOVE this. Can’t tell you how many times (in my younger days )) that I’ve failed to read the recipe from start to finish and had no idea what I was getting myself into.
Thanks for this post, a good read!

LOVE this. Can’t tell you how many times (in my younger days )) that I’ve failed to read the recipe from start to finish and had no idea what I was getting myself into.
Thanks for this post, a good read!

I’m so confused! I thought we were always supposed to pre-sift flour? I swear I heard that on a JTB podcast. I could be wrong though. When is it appropriate to sift flour and when is it not?

the comma! I had no idea. thank you for that, and for future revelations I am sure to find out from you.

i think i’m going to love this series! you so smart.

This is a superb idea and I can’t think of a better more engaging person to present it! Brava!

Great post! I’ve had to learn all these things the hard way…particularly what ‘creaming’ butter and sugar looks like. 30 seconds does not do it, friends. Lots of sub-par baking around here until I learned to a) use a scale and b) google things like what creamed butter & sugar look like.

One of my annoyances about baking recipes is that 1 cup of flour for everyone is different, so you have to using some logic in adding more flour or liquid if it doesn’t turn out the way you expect. That is why I like bread recipes because they give you the weight of the flour.

Thank you for sharing your infinite wisdom with us lowly amateurs! I never know that about the commas, life changing!

If I forget to let the butter soften at room temperature, can I microwave it? Also, how badly do I need a pastry cutter? Can I go without?

i’m totally overwhelmed by the many types of baking flour. could you translate? is it really critical to use exactly the type of flour called for?

So helpful, thank you! I never paid that much attention to the comma, will do so in the future.

I love the idea of baking basics. Everyone can learn something, just like I learned about the difference a comma can make. yay grammar!

as far as baking suggestions/questions go, could you talk about whipping egg whites for certain recipes: how long does it take, tips for success, soft vs stiff peaks??

This is really helpful! I learned a lot. Thanks for posting this. Sometimes I get intimidated when recipes tell me to divide and sift and all those things so I skip them because I wasn’t sure what to do. Now I will give it a shot… :)

Wow! This was incredibly helpful. Thanks, Joy!

this is a MUST read by anyone who likes to cook or read. I am so looking forward to learn more. Thanks :)

Love this. Super helpful, especially the.

I love this guide, Joy! I can’t wait for more, especially the “how-to” on creaming butter and sugar. Pretty sure I don’t do that right…

AHHH. I couldn’t be MORE excited for this series! I’m like an intermediate beginner. Here are some ideas for stuff I would read the crap out of :)

• Handling melted chocolate so my cookies don’t look like they were dipped/drizzled like a 4 year-old.

• How to make perfect melty cookies… mine ALWAYS seem dryer, but seem perfectly “done.” Like I want the chocolate inside to be melt in your mouth awesome!

• Basic baking supplies what pans do I reallllly need?

• I’d really love to know more about the “ratios in baking.” Like… I want to make monster cookies with specific ingredients, but I am SUPER scared of altering a recipe especially to want to add something like oatmeal!

OMG, I’ve been baking since I was 11 and I didn’t know the comma rule! Thanks for this.

Well this is truly splendid. I’m excited for this series (can one call it a series? I’m totally calling it a series).

Respect the comma…great, great advice.

Will you continue talking about this brownie recipe as your example in upcoming posts? I ask because I’d like to try them and did not see what size pan they cook in and at what temperature. Thank you for this post. I love your blog.

Ok, so I’m a newbie around here and am so appreciative that you’re doing this series. I love to cook. I can cook like it’s my job, but when it comes to baking…it’s embarrassing the amount of skill that I do not have. Just last week I could not get the creamed butter and sugar to a smooth texture. WTH? I must be making this way more difficult than it needs to be. Looking forward to learning…

How do you adjust for humidity? I’ve heard professional bakers mention this, but never how, like it’s a trade secret.

omg joy! i broke my oven yesterday and now it’s baking season and i can’t bake! :'( just had to share with someone who understands.
your guide is very helpful. I had to figure this things out by myself and it’s very nice to have it explained once again :)
ps. i’ve discovered your blog this summer and fell in love! i’ve read it all, every post, and i must tell you: YOU ROCK! thanks for being so awesome!

I laughed out loud when you said to read the whole recipe. I am so bad about that – I hate reading through beforehand and I tend to skim, which drives my husband nuts. There is nothing worse than being in the middle of cooking dinner and suddenly reading the words “marinate four hours.”

Thank you!! I always wondered about when to chop and measure things so that clears that right up. I’m really excited about this little series!

This is great! I love the tip with the comma, it is so true and can make all the difference.

Used to be so bad at reading recipes, its the worst feeling to have a batter made and then to realize you need ingredient X which you definitely do not have in your home!

Hi Joy!
First off, I am a HUGE fan! Thanks for being awesome. I am soooo not a baker, but I do like baking (if that makes sense.) I was wondering if you could do a sort of list of things that beginning bakers should really have in their kitchen. Sort of like a starter kit. I think that would be a big help to get beginning bakers started. Thanks!

As I am in the throws of editing my recipes for the book, I am appreciating this most so much! Excellent tips and insights!

Loved the part about the importance of the comma in a recipe. I never really thought that deeply about it before, but it’s totally helpful when I’ve been a little confused in the past about measurements (particularly with veggies when cooking).

only you can make the basic aspect of reading a recipe entertaining! LOVE this post

Wonderful post! Even after baking for a few years, I still learned a lot from this. Didn’t know about the comma thing AT ALL. Looking forward to more of these posts. :)

I was wondering what affect adding chocolate in its different forms has on leavening. For example, if I were to add chocolate to your brown butter doughnut recipe, what adjustments would I need to make to the baking soda and powder and then what adjustments to acidity? Is there a formula for that? And how does it differ from cocoa powder to melted chocolate and what about they type of chocolate?

I always need more tools for successfully adding chocolate to recipes, lol.

This is a genius idea for a blog series. And I learned something! Pretty much figured the ingredient list was in order of usage, but it’s so nice to have that confirmed. And your Respect the Comma advice is just what I needed. I’ve questioned that exact detail so many times!

I can already tell I’m going to love this series! Thank you!

I love all the great new recipes and beautiful styling that I see in “blogland” but some bloggers don’t know that the ingredients list usually goes in the order of use and it makes it so hard when I’m making a recipe from them.

I would love to see “To sift or not to sift”

And also adding wet ingredients to dry or dry ingredients to wet. I usually just follow what the recipe is, but I have no idea what the difference is or if there is one. Thank you.

I’m an experienced baker and cook, yet as always, I have been entertained while reading this useful information. Shared the link on my FB page, since I have many FB friends who are intimidated by the whole idea of baking, especially of the recipe and methods. Thanks!

I am SUPER EXCITED about this. :)

I’ve actually never thought about the comma thing, that’s genious!

Love this little series! And I love that you started with “read the dang recipe.” TOO often I have finished mixing something up that just doesn’t look right, and THEN I look at the recipe and realize that I’ve, for example, added the butter that was supposed to be set aside for the crumb topping into the actual cake batter itself. Should have read the dang recipe! :)

Question: When a recipe says to add the dry ingredients to the wet ingredients in several small additions (not all at once), WHY is that necessary? I often get impatient and just add it all at once, and things seem to turn out okay. But am I missing something important?

Can you talk about using unsalted butter vs. salted butter? I never know which one to buy and when to appropriately use either

I love this! I am an avid baker and I run into people all the time who say that they can not bake and I am like YES, you can! It’s so easy! They have it in their head because they can not just toss stuff together like when you cook, they can not bake! I think I will send them here the next time someone tells me that!! This was a nice refresher for me.

Maybe I’m not getting something, but how is 4 ounces of chocolate, chopped different from 4 ounces of chopped chocolate? It’s going to weigh the same before and after chopping. I completely understand how the comma makes a ton of sense for things like flour, nuts, etc., but here I don’t get it.

I love this. I have been baking since I could walk, but never paid much head to commas. It makes me wonder what else I have been missing this whole time, I can’t wait to see what else you have in mind for this series, I think it’s a wonderful idea!

I learned something today! Thanks Joy :)
Now I know about “the comma.”

I owe you for this one Joy. You have no idea…

This was a great post, reading a recipe *in it’s entirety* is incredibly important. I suspect that many people, including myself, have learned this the hard way! Thanks for sharing, I’m looking forward to the next post in this series!

Great article to start the day! Now all I’m going to be thinking about at work is brownies…thanks. ) My pick for a baking 101 would be on higher altitude cooking. Cookies are pretty easy to judge how much flour I need to add, but cakes are my biggest problem. They always tend to sink in the middle, and I promise you, I take all the steps listed in the recipe, respecting the commas & everything. I’m about 5,500 ft. Any advice would be greatly appreciated!

Totally genius. I’ve been baking for years and didn’t know some of these things. Thanks!

These are such helpful tips!

I so appreciate this. I love to cook and bake but am a novice and still find certain recipes challenging. This is great and, as always, entertaining…love your wit.

I never realized the difference a comma makes?! I will reread my recioes again for sure. Great article! I look forward to the rest of the 101s.

I have always wanted to know why recipes that call for eggs always say “large” egg. I’ve never seen a “small” or “medium” egg at the grocery store. So what’s with the specification??

good one! we should totally talk about this!

In the UK we have small, medium and large eggs – maybe it’s crept over to you from us?

You did not mention baking pan size and or prep… greased/ungreased. HELP. Dying to make these brownies.

Question. When is it okay to use the milk-vinegar situation instead of buttermilk? Are there are certain kinds of recipes where the real thing is important? The same can be true of any substitutions – when are substitutions okay?

Great series. P.S. Your book is MY favorite baking cookbook.

we can talk about buttermilk for sure!

Thank you, THANK YOU for writing this. I respect the comma! Others do not! I feel like I should have this as a pop-up on my blog before someone clicks ‘print recipe.’ Like, “do you know how to read a recipe? Click here to have Joy explains it to you.” Take a short 20-question test, if you pass, then you get to print my recipe :)
That’s a little extreme, but…you know, bakers: we’re easily frustrated.

1. When I check a recipe for “done-ness” and realize it needs more time – how much heat escapes the oven? And how much does that affect how long I still need to leave it in for?

2. And how long are you supposed to alter cooking time if you put in, say, 2 trays of brownies instead of 1?

oh good questions! as long as you don’t keep the oven open for more than 2 minutes or so, you should be fine to put the brownies back in and have them finish baking successfully. the amount of trays in your oven depends entirely on the size of your oven. i have a small oven and two trays can be unsuccessful unless i rotate the baked goods two or three times during baking.

Great advice! I definitely like doing recipes in the order things are listed. My husband thinks I’m OCD, but now I can point to this post and prove him wrong! )

My wife sent me a link to this site. She knows how much I need your help. While I have sort of figured out most of what you said about reading a recipe I really appreciated the overview – and I know there more to learn about reading recipes. Recipes are full of technical terms that seem to be obvious to the writer of recipes, but are not obvious to me. I am sorry that I forgotten a lot of my god examples, but creaming butter is surely one of them.

One time I was trying to bake something and the recipe called for doing something to the “dry” ingredients. So I did what was called for with all the non-wet ingredients. The result was not what the recipe intended. My wife asked me what I had done, and I explained it to her. She was incredulous. I had mixed dry and non-dry ingredients. Apparently “dry” ingredients does not mean all non-wet ingredients, but only those non-wet ingredients on some unknown list. I still don’t know what ingredients are considered “dry.” So I am looking forward to my enlightenment.

Probably the best idea is to find a recipe that measures anything above a tablespoon in weight, or use an online converter to figure out the exact amount four people can measure three cups of flour and come up with significantly different weights, whereas the people measuring by weight will generally arrive at the same number of cups (volume).

Figure out which country the recipe is from then use something like to transform the measurements into the proper weights as a bonus it makes it way easier to scale the recipe by arbitrary amounts if you wanted to increase a 8″ cake to a 9″ one, for example, it’s easier to multiply weights than cups, and it’s easier to precisely measure 190 grams (6.7oz) of milk than 185ml (6.3 fl oz) – which, when scaling a recipe, you might require.

You can even divide eggs properly when doing it by weight, but only if you think the recipe might go wrong if you have slightly too much (like macarons). Figure out the weight of a “large” egg in that country’s definition (they vary quite widely), crack enough eggs to exceed the desired weight, beat them together with a fork to break them up, then measure the amount required (and do something else with the rest).

It probably sounds like a bit of effort, but it’s essential for someone – like me – who is following American recipes without owning any American cups whenever I find a recipe I have to translate it to weights in order to measure it properly (Australian cups, tablespoons, and egg sizes are different, which kind of matters in something like macarons, so weight is more reliable).

So yeah, recipes with weights are fantastic. Pick those ones, if possible. Besides, that way you can measure the walnuts before cutting them.

This is very useful. :) I know you guys in the USA don’t use scales in the kitchen much, but that might be worth touching on in a future Baking 101 post.

Want to learn how to bake? These sweet recipes and guides will help you do it.

We see you — people who are doing their part by staying home amid the coronavirus outbreak. What are you up to? Cooking, to start. Also, baking — lots of baking. After all, why else can’t we find flour and yeast at the stores?

For those of you just getting into this sweet (or savory) distraction, and for those of you who may be more experienced, we’ve compiled a collection of advice and recipes to help you in your baking journey.

The basics/just getting started

Baking is both an art and a science. It’s helpful to understand the principles at work, as well as when it’s important to follow a recipe and when you can riff. Start with these resources:

One-bowl baking

Especially now that I’m home with my family all the time, the last thing I want to do is get stuck with a sink full of dishes (and yet it happens anyway). With a one-bowl baking recipe, I can be guaranteed minimal mess to clean up, so I can focus on eating what I just made — and parenting my toddler.

Find more one-bowl baking recipes here.

Bread doesn’t have to be intimidating. Given time and some basic technique, you can start churning out your own loaves and rolls without too much stress. If you’re interested in no-knead breads, great. If you’re interested in a long-term investment, such as sourdough, or just a day-long project, we can assist you there, too.

Now for the recipes to put that yeast and flour to work:

Cookies are always a great thing to bake, especially for beginners. You usually get a lot per batch, which you can share and enjoy when they come out of the oven or freeze for later. So often they’re tinged with nostalgia and comfort. That’s a good thing by us.

Here are some of our favorites not included in the stories above. And, yes, we’re including bars in the mix:

Gluten-free baking is better now than ever before. From store-bought blends to recipes designed to be specifically gluten-free, it’s easy to be inclusive. Whether you want to make anything from cookies to bread, know that success is within reach.

Check out these recipes as well:

Your recipes will only turn out as good as your equipment, but you don’t need the fanciest gear for success. You just need to know how to use what you have correctly and make some worthwhile investments.


Always make sure you choose the ingredients that are best suited for what you’re baking. But also feel free to explore and experiment with a particular type.

Baking Basics newsletter

If you want someone to guide you as you work on your baking, sign up for our Baking Basics newsletter, with self-taught baker turned professional, food photographer and cookbook author Joy “The Baker” Wilson. Every Friday for eight weeks, you’ll get detailed instruction, clever tips and a recipe for one of eight classic recipes, including Dutch oven bread, biscuits, pecan sticky rolls and pound cake. Sign up here.

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4. Python Essential Reference

Python Essential Reference by David Beazley

Python Essential Reference is the ultimate reference guide to the Python programming language. It is the authoritative handbook that illustrates both the main Python language and the most important parts of the Python library.

Being written for professional programmers, the book is brief, relevant, and highly accessible. It also covers details on the Python library and numerous advanced subjects that are not included in the official Python documentation or other references.

This book’s fourth edition is updated to show the vital new programming language features and library modules that have been mentioned in Python 2.6 and Python 3. It is considered the ultimate guide for programmers who want to modernize the current Python code or who are migrating to Python 3.

5. Python Crash Course

Python Crash Course by Eric Matthews (2nd Edition)

Python Crash Course gives readers a fast-paced and thorough introduction to Python language for beginners who desire to learn Python programming and create helpful programs. The book targets at getting you up to speed fast enough and helps you write real programs in a short period of time. In addition, this is a suitable option for programmers who have an unclear understanding of the language and want to improve their knowledge before trying their Python programming.

This 560-page book is divided into two parts. The first part introduces the fundamentals of Python programming and explains some concepts like dictionaries, loops, classes, and lists. You’ll get to know the operation of a Python program and learn to write clean and legible code. Plus, the part discusses the topic of how to test your code before you apply it to a project.

Meanwhile, the second part starts with a practical approach and helps you test your knowledge by displaying three projects, an arcade, a web application, and data visualizations with the usage of Python libraries.

6. Learn Python the Hard Way

Learn Python the Hard Way (3rd Edition) by Zed A. Shaw

Learn Python the Hard Way is a series of 52 accurately collated exercises. You need to read the code and type it correctly. When typed, you need to solve the mistakes in the code for a better understanding and check the programs. These exercises will help you grasp the operation of the software, the structure of a well-written program, how to prevent and seek common mistakes in code.

Firstly, the book installs a comprehensive Python environment, which supports you in creating an optimized code. Then, the reference delves into different topics, such as basic mathematics, loops, variables, files, strings, data structures, program design, and so on.

The Learn Python the Hard Way’s third edition is great for beginners who want to absorb Python programming via the crux of the language.

7. Fluent Python: Clear, Concise, and Effective Programming

Fluent Python: Clear, Concise, and Effective Programming by Luciano Ramalho

With this reference, you can write a clean Python code by utilizing the most remarkable features of the language. The author walks you through the language’s features and libraries and helps you write code shorter, quicker, and legible.

Fluent Python includes multiple concepts, including python data structures, data models, functions as objects, object-oriented idioms, metaprogramming, and control flow. Moreover, advanced Python programmers will have an opportunity to learn about Python 3 and master this language’s version.

8. Python Programming: An Introduction to Computer Science

Python Programming: An Introduction to Computer Science (3rd Edition) by John Zelle

Rather than mentioning this book as a source of Python Programming by John Zelle, it is suggested to consider it an introduction to the art of programming. The book leads you to computer science, programming, and many different concepts. Its content is delivered in a simple style, making it easy for beginners to understand and get engaged.

Following the path of the first edition, the third edition keeps testing students via a time-tested approach while showing introductory computer science. Especially, this edition removes nearly every use of the python eval library and includes a section that indicates its negatives.

9. A Byte of Python

A Byte of Python is a free reference source on Python programming to take the beginner reader to a grip of the Python language. The book focuses on the Python 3rd version but still can support you in adapting to the earlier versions of the language.

The book is translated in more than 26 languages, including French, Chinese, Turkish, Swedish, Russian, German, Spanish, Portuguese, Korean, and Ukrainian.

A Byte of Python starts with an introduction to what the book discusses. Then it talks about Python and how it has grown as one of the most significant languages in the programming realm. Next, it presents Python concepts and describes them in detail, adding examples at each step. Remarkably, it shows you how to keep learning Python after finishing this book and gives you a problem to solve, testing your skills until the final step.

10. Programming Python: Learning Python

Programming Python: Learning Python, 5th Edition by Mark Lutz

Programming Python (Learning Python, 5th Edition) is for programmers who grasp Python programming basics and can learn how to utilize their skills to have real work done. The book provides in-depth tutorials on Python’s application domains, such as the Web, GUIs, and system administration. Besides, the book also explains how the databases use the language, front-end scripting layers, text processing, networking, etc.

Furthermore, the book is packed with commonly used tools, programming techniques, and language syntax via a short but accurate approach. Additionally, there are a lot of examples showing the precise usage and common idioms.

11. Learning with Python: How to Think Like a Computer Scientist

Learning with Python: How to Think Like a Computer Scientist by Allen Downey, Jeff Elkner, and Chris Meyers

Learning with Python gives a presentation of Python programming and using the language to write real programs. The book is broken down into 20 sections and consists of a contributor list and a way forward.

The initial parts introduce the fundamentals of programming and what makes up a program. Then it sheds light on basic Python concepts, such as functions, variables, fruitful functions, conditionals, and iteration. The book ends with the main concepts, including inheritance, objects, queues, stacks, trees, lists, and debugging.

Notably, the reference book is supported in a number of formats, such as Postscript, PDF, HTML, and Gzipped Rae. Users can freely download and print these files because the book has a license under the GNU Free Documentation License. It is available in English, Italian, Spanish, German, and Czech.

12. Python Cookbook: Recipes for Mastering Python 3

Python Cookbook: Recipes for Mastering Python 3 by David Beazley and Brian K.Jones

Python Cookbook can help you acquire programming skills in Python 3 and update earlier Python code. The cookbook is crammed with tried and tested recipes with Python 3.3, which is useful for experienced Python programmers who longs for accessing modern tools and idioms instead of just standard code.

Moreover, the book provides comprehensive recipes for various topics, including Python language and its users, with exercises to a wide range of application domains.

Some topics in the book are not limited to data structures, strings, functions, modules, iterators, classes, testing, concurrency, debugging, packages, and exceptions. Plus, each recipe in the book has a sample code that readers can use in their projects. The code follows a discussion about how the code runs and why the solution works.

13. Introduction to Machine Learning with Python: A Guide for Data Scientists

Introduction to Machine Learning with Python: A Guide for Data Scientists by Sarah Guido and Andreas C. Muller

With Introduction to Machine Learning with Python, a lot of commercial applications and projects have utilized machine learning as a critical ingredient. This book tells you how to use the Python programming language to come up with your machine learning solutions.

You’ll learn about the necessary steps to build a rich machine-learning application using Python and Sci-kit-learn library. The book demonstrates the basic concepts and uses of machine learning before jumping to the advantages and disadvantages of popular machine learning algorithms.

Besides, you can explore the advanced approaches for model evaluation and the concept of pipelines, which is for summarizing your workflow and chaining models. In short, the book offers recommendations to help you boost your data science skills.

14. Python for Data Analysis - Data Wrangling with Pandas, NumPy, and IPython

Python for Data Analysis - Data Wrangling with Pandas, NumPy, and IPython (2nd Edition) by Wes McKinney

This Python for Data Analysis book is for managing, processing, cleaning, and crunching data in Python. It is a beneficial source for those who desire to learn coding in Python and solve complicated algorithms in real-time projects.

The 2nd edition covers practical case studies and a short introduction to statistics models and scikit-learn. It primarily discusses coding, libraries, data science tools in Python. You will get familiar with some concepts such as pandas, IPython, NumPy, and Jupyter, which you can use in real applications and projects.

Additionally, it offers an exceptional solution to the coding errors thanks to the detailed analysis of the data/logistics. The language is simple and easy to read and absorb.

The book consists of 544 pages, helping you to:

  • Generate informative visualization with matplotlib
  • Get used to data analysis tools in the panda’s library
  • Manipulate and analyze regular and irregular time series data
  • Explore basic and advanced features in NumPy (Numerical Python)
  • Utilize flexible tools to load, clean, change, merge, and reshape data
  • Utilize Python shell and Jupyter notebook for exploratory computing
  • Deal with real-time data analysis problems with detailed examples
  • Use the pandas group to slice, dice, and summarise datasets

15. A Smarter Way to Learn Python

A Smarter Way to Learn Python by Mark Myers

A Smarter Way to Learn Python book is ideal for those who want to grip and design high-level concepts by using tools and techniques of Python programming. It shows you how to learn, create robots, gadgets, and multiple software applications by using Python programming language and human-computer interaction.

The reference provides 236 pages of information that help you explore the fundamentals, python objective, numeric types, keyword arguments, meta-classes, indexing and slicing, unicode processing, functions, etc.

It is such a good source for beginners, engineers, and professionals to build creative projects.

16. Python Tricks - A Buffet of Awesome Python Features

Python Tricks - A Buffet of Awesome Python Features

Python Tricks gives simple examples and a step-by-step procedure for setting up, downloading, editing, programming, and compiling. Moreover, it introduces advanced features, such as programming and debugging, and interfacing hardware to software.

The book is perfect for engineers and experienced coders who run high-level projects.

Reader Favorite Recipes

The recipe card is below! Readers that made this also viewed these recipes:

This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.

The Best Apps For Your Kitchen

Some meals require hours of planning and prep work while others simply need meat to meet pan and become dinner. No matter how much time, energy or creativity you&rsquove got to spare, these smart phone apps will help you get from kitchen to table in no time.

Recently optimized for iPhone5, Barista teaches you to prepare restaurant-quality espresso drinks in the comfort of your kitchen. Barista includes easy-to-follow instructions geared towards mastery of your espresso machine and includes HD video demonstrations of latte art creation, an extraction timer and a glossary of espresso terminology. Professional tips on coffee bean selection, storage and usage are also included.

Kitchen Knife Skills: Essentials for the Confidant Cook

Thirty-six HD video tutorials from cookbook author Sarah Copeland walk you through slicing and dicing techniques for everything from onions and tomatoes to fish filleting and turkey carving on this Betterbook iPhone app from Open Air Publishing. Safety techniques are emphasized and a buying guide geared towards all budgets explains the differences between Japanese and European knives.

Calorie Counter: My Fitness Pal

A great tool for the health-conscious cook, this calorie counter for Android supports weight-loss and health management both at home and on the go. With a database of over two million foods, Calorie Counter features a bar code scanning system and a food and exercise diary.

Food with Friends: Foodily Sharing and Recipes

This social recipe network lets you brainstorm with other chefs from around the world in real time as well as get answers to your most pressing food-related questions from experts like Wolfgang Puck and Carlo&rsquos Bakery owner Buddy Valastro. Beautifully photographed, Food with Friends helps you keep track of your favorite recipes and share them with others. Researching recipes by ingredient or food plan is a plus.

Grocery Gadget

A great on-the-go app, Grocery Gadget saves you time and money by organizing your food shopping list into categories. Arrange your list to match your pantry, refrigerator and cupboard. Automatic synchronization lets you share your list with friends and family as well as store weekly lists for all of the stores you frequent. Color pricing helps you compare prices on items found in different stores and also helps to match coupons through an eCoupon feature. Easy to use and kid friendly, Shopping List gets you out of the store and into the kitchen faster.

Food Planner

A great meal-planning tool for families, Food Planner lets you keep track of individualized dietary requirements as well as menus, shopping lists and recipes, plus it syncs between multiple devices. Countless recipes can be imported from numerous websites and your own favorites can be stored for future reference. Food Planner is an easy-to-use tool that lets you search for recipes by keywords and ingredients.

Cookulator: Cooking Unit Converter

One-step, utensil-based cooking unit conversion enables you to convert between measuring units such as volume, weight and temperature. Cookulater also converts measurement variances between the United States, the United Kingdom, Canada and Australia.

8,500+ Drink and Cocktail Recipes

From everyone&rsquos favorites to holiday classics, plus a few you&rsquove never heard of, this cocktail database includes an indexed list and search bar, plus a random drink feature suitable for your adventurous side. This creative app is perfect for themed party planning or for intimate evenings at home.

Wine Genius

Wine Genius simplifies wine and food pairings both at home and at your favorite restaurants, plus suggests serving temperatures. Wine history includes interesting facts about your favorite vintages, transforming you into an at-home sommelier.

ChefTap Recipe App

An advanced artificial intelligence engine lets you import recipes from virtually any website you choose, including food blogs and Pinterest. Links to the original posts are maintained for future reference. ChefTap lets you sort recipes by category and includes organizing tools to help keep your workload streamlined for holiday meal planning and special occasions.

25 Best Low Carb and Ketogenic Diet Blogs

Maria Mind Body Health LLC and Keto Adapted by Maria Emmerich

Maria Emmerich, the face behind this blog, is a wellness expert in nutrition and exercise physiology. She is an immensely popular name in the Low Carb High Fat Diet (LCHF) and Keto community. She is the author of several ketogenic cookbooks and nutritional guidebooks including best selling books i.e. Keto Adapted, The Ketogenic Cookbook and Quick and Easy Ketogenic Cooking. She is a great keto and low carb recipe developer. If you are looking for what to cook for low carb, moderate protein and high fat ketogenic meal plan, her blog “Maria Mind Body Health” is a great place. Those who are new to low carb hight fat diet and ketogenic cooking can find almost anything and everything there.

Maria’s membership site “Keto Adapted” is a membership site with different subscription levels. You can get anything from a private members’ forum, support groups and exclusive recipes, meal plan generator, grocery lists, personal macro targets, weekly live webinar, free books, exercise and educational videos, tutorials, questions and answers modules and much more to help you live ketogenic lifestyle depending on which subscription level or plan you choose.

Healthful Pursuit by Leanne Vogel

My Instagram friend, Leanne vogel, the founder of this blog is a nutrition educator, host of The Keto Diet Podcast, and the creator of Fat Fueled living – a holistic, paleo-friendly approach to a ketogenic, high-fat diet. She is a best selling author of The Keto diet: The Complete Guide to High Fat Diet that brings an entirely new approach to achieving health, healing, weight loss, and happiness through a keto-adapted lifestyle. She bounced from diet to diet in an effort to find the approach that works best for her. She found keto during her personal struggle and it transformed her life ending her 8 year struggle with amenorrhea (missing period), hypothyroidism, adrenal dysfunction and ultra-low hormones. her goal is to help others find same success.

Her blog “Healthful Pursuit” is the go-to resource for those looking to achieve health, happiness, and body confidence through a high-fat, low-carb keto diet. She shares free videos, podcasts, recipes and keto-friendly resources on her blog. Her YouTube channel, Healthful Pursuit – The Keto Diet provides daily motivation tips, recipes, advice for getting started with keto, maintenance plans, and help to overcome hurdles.

Livin La Vida low Carb by Jimmy Moore

My real life friend, Jimmy Moore is a big name in the low carb high fat diet community and expert speaker at international low carb conventions and meetings. He is the author of several books including Keto Clarity, The Complete Guide to Fasting, Cholesterol Clarity, and The Keto Cure. He used to be morbidly obese at 410 pounds and tried every diet including including Slim Fast, taking Dexatrim pills, eating rabbit food all day long. Though he lost some pounds from his low fat diet experience but only to gain it back later. Then he found low carb lifestyle that changed his life forever. He went on to lose 180 pounds and more with his health back and all those prescriptions that he was taking for high blood pressure, cholesterol and breathing problems became history.

His wildly popular online health blog and podcast called “Livin’ La Vida Low-Carb” helps educate, encourage and empower people to be in charge of their own health decisions and to stop abdicating that role to the so-called health experts who may or may not be giving you good advice. His blog features podcasts, interviews with experts and lectures in a lighter and not so serious tone.

Low Carb Yum by Lisa

Low Carb Yum is solely a low carb recipe blog and a must for those who want to enjoy healthy eating the keto way. Lisa, the founder of this blog is a low carb cooking enthusiast who used this diet to manage weight and health. She started blogging in July 2010 as a way to save low carb recipes and share her low carb diet recipes with others. Being a busy mother of three kids and working full time as an engineer, she favors quick and easy to prepare recipes.

Peace, Love and Low Carb by Kyndra D. Holley

My friend, Kyndra, is the mastermind behind the popular blog Peace, Love and Low Carb. She describes herself as a true foodie and started this blog when she was on her LCHF weight loss program in 2011. Now this blog is among the top low carb and high fat diet and recipe blogs around where she shares healthy, low-carb and ketogenic versions of your favorite, most craveable dishes, how to guides, weekly meal plans and keto friendly resources that you need when going low carb high fat ketogenic diet.

She has authored seven cookbooks including “Craveable Keto” that brings together food, fun, and feeling fantastic and The Primal Low Carb Kitchen where she combines low carb approach with healthy, whole-food primal ingredients.

All Day I Dream About Food by Carolyn Ketchum

My Facebook friend, Carolyn is the author, photographer and mastermind behind the blog All Day I Dream About Food. Carolyn refused to give up her lifelong passion for baking and cooking after being diagnosed with gestational diabetes and found new ways to do it. Her blog is dedicated to bring readers with creative and flavorful recipes that are low in carbs and suitable for diabetics and dieters alike. Her mission is to prove that low carb and keto dishes can be just as good as or even better than their conventional versions.

Her blog has become most popular among the low carb sites on the web. There you will find everything you need to live and enjoy the low carb keto lifestyle to the fullest. Her new cookbook “The Everyday Ketogenic Kitchen” includes 150 inspirational recipes with full-color and mouthwatering photos, getting started guide, tips and tricks on mastering keto cooking and baking, keto shopping lists, and much more.

Keto Diet Blog by Martina Slajerova

Martina is the health and food blogger behind Keto Diet Blog. Her blog is a must have resource for people who wants to follow a healthy low-carb keto lifestyle. She has authored books like Quick keto, The keto Diet Cookbook and Fat Bombs. She started eating low-carb shortly after being diagnosed with Hashimoto’s hypothyroidism in 2011. She discovered great benefits of low carb eating for maintaining healthy weight while eating healthy. Her mission is to help people reach their goals, whether it is dream weight, healthy weight maintenance or just healthy low carb eating.

Her blog is a great resource for free keto recipes and ebooks, useful tips, keto diet meal plans, preparation tips, ketogenic diet guide, food and shopping lists, keto calculator designed to help determine your ideal food intake for the keto diet as well as other types of low-carbs diets. It also includes the KetoDiet apps for the iPad and iPhone that helps plan your meals in advance in an easy, intuitive way and track every aspect of your progress.

Ruled Me by Craig Clarke

This is a blog from Craig Clarke who lost over 70 pounds on low carb high fat ketogenic diet. He has dedicated his blog to help people lose weight and gain energy while eating healthy and delicious. His blog has quick and easy overview of everything you need, keto guide, food list, keto diet frequently asked questions, keto diet tips, recipes, meal plans and cookbooks, recommended supplements and much more that will keep any low carb enthusiast happy. So, it is a perfect place for those who do not have idea where to begin. The different thing about it, is the keto calculator that I found there, it gives you the personalized macros breakdown and suggests an accurate keto nutrition profile that you need to maintain or lose weight. Craig Clarke’s flavor-filled cookbook Keto-fied and Cooking by the Ruled Book can make for a great kitchen companions as you expand your low carb palate.

Wicked Stuffed by Amanda C. Hughes

Amanda C. Hughes is the founder of this blog. She describes herself as “I’m not a perfect keto-er, but I’m quite the keto guinea pig!.” Her best selling The Wicked good Ketogenic Diet Cookbook is the BIBLE for the Ketogenic diet and an amazing way to lose weight. She has been cooking keto dishes for about a decade and has lost over 100 lbs doing so. Her blog is a great source of keto recipes, tips and tricks for those brand new to keto.

Diet Doctor by Dr Andreas Eenfeldt

Diet Doctor is a largest low carb and ketogenic diet blog from Andreas Eenfeldt, a Swedish medical doctor. His mission is to spread the word about outdated nutritional information and food myths to push for a food revolution. His book Low Carb, High Fat Food Revolution provides a comprehensive advice and delicious recipes for improved health and weight loss and everything you need to start your own food revolution. He reports daily about latest news and research on LCHF and keto diets and fasting. His blog provides news stories about how keto diet can help or proven to be beneficial for chronic conditions like Type 2 diabetes, heart disease, non-alcoholic liver disease, hypertension and cancer.

There, you will find extensive comprehensive information, tips and tricks regarding how to start low carb, keto diet guide for beginners, weight loss guide for low carbers, keto and low carb recipes, meal plans. This blog also features low carb weight loss success stories and testimonials about people who reversed their chronic conditions with LCHF and keto diet. Diet doctor also provides its paid subscribers with daily meal plans, exclusive interviews and presentations by top doctors, nutritionists and low carb experts, along with access to nutrition experts for addressing subscriber’s personalized queries.

Beauty and the Foodie by Stacey

Stacey, my friend from the Bay Area, the name behind this blog describes herself as “a food lover who majored in nutrition, in college during the 80’s, and learned the “wrong way to eat”. Her blog is a good source of paleo, low carb and keto recipes for weight loss. There, you will also find best low carb swaps for the higher carb foods, free low carb snacks and bread cookbooks and DIY skin care and natural remedies. She also makes great recipe videos.

Ketovangelist by Brian Williamson

Brian Williamson is the founder of Ketovangelist blog. He has lost 60 pounds so far and improved his mental and physical health by adopting a ketogenic lifestyle. His journey toward a ketogenic lifestyle began with some research into methods to alleviate the affects of epilepsy that led him to discover the science behind the ketogenic living. He hosts “The Ketovangelist Podcast” that includes advice, tips and information on everything keto from keto experts and professionals in the medical community. His blog is dedicated to spreading the word of a healthy ketogenic lifestyle. It includes recipes, articles, tips and tricks regarding keto diet, lifestyle and everything you need to be educated and stay motivated about your new keto living.

Ketovangelist Kitchen team includes Carrie Brown, a British American ex-professional pastry chef with a crazy, 4-country, 3-continent-spanning resume that includes chocolate TV show, a chocolate cookbook and making pastries for the Queen of England. Her cookbooks The Keto Crockpot, The Keto Ice Cream Scoop, The Keto Soup Bowl includes delicious, nutritious, health-boosting keto recipes.

I Breathe I’m Hungry by Mellissa Sevigny

Mellissa Sevigny, is the name behind this blog. She creates delicious and satisfying low carb & keto recipes. Her cookbook “Gluten Free Low Carber” includes low carb alternatives to the foods you might be missing on keto diet. If you’re looking to lose weight, feel amazing and eat some of the best food you’ve ever tasted, her blog “I breathe I’m Hungry” is the right place. There you will find low carb and keto recipes, keto menu plans and a forum page where you can find support from growing community of keto peeps who love low carb.

Eat Fat Lose Fat by Kim Knoch

Kim Knoch is the face behind this recipe blog. She decided to take the challenge of Eat Fat, Lose Fat plan for weight loss and started eating ketogenic diet in 2012 and haven’t looked back. Her goal with this blog is weight loss, healthy living, learning more about cooking, and how to incorporate the traditional diet more into my lifestyle so that it becomes a habit. She has written a great getting started keto guide “Kick the weight with Keto” with recipes, comprehensive information and tips on what to eat to get into ketosis, and how to stay in ketosis, measuring your ketosis levels accurately so that you know you’re on the right track, recipes, meal plans and how to shop for your new keto lifestyle.

Keto Connect by Megha and Matt

Keto connect blog is hosted by a keto couple, Megha and Matt. They talk all things keto and share their experiences to make others’ journey easier. Their blog has everything you need to go keto and stay on track for weight loss and improved health. There you will find free ketogenic diet beginners guide, keto macro calculator, keto friendly food and basic shopping list, recipes, articles, tips, tricks, meal plans, keto quick-start course and keto meal prep guide for weight loss and much more.

Ditch the Carbs by Libby Jenkinson

This is a very popular blog on low carb keto lifestyle front . It focuses on practical, easy to cook and delicious low carb and keto recipes to plan your weekly meals. Libby Jenkinson, the founder of this blog is the mom of 3 young children and a registered pharmacist. Her goal is to help people MAKE “REAL FOOD, REAL EASY”. Her blog is the most popular low carb recipe site in New Zealand and Australia. There you will find extensive information on how to start low carb diet, low carb meals plans and the chronic conditions that can be benefited with low carb and keto lifestyle. Her guides Low Carb Starter Pack and Low Carb Easy Family Meals are the perfect easy way to get started with low carb diet.

Low Carb Maven by Kim

This is another low carb ketogenic recipe blog. Kim, the founder of this blog, strives to provide her readers recipes with the lowest carb count possible without sacrificing flavor or texture. If you are looking for Keto recipes with a gourmet vibe, this blog is for you.

Ketogenic Girl by Vanessa

Vanessa, the founder of Ketogenic Girl Blog shares tips that helped her convert her body to an efficient fat burning machine by being keto adapted, as well as she shares what she learned from her mistakes over the years so that she could help others avoid those mistakes and reap all of the incredible benefits of keto! She provides private coaching, meal plans, and tasty recipes on her blog.

Keto Karma by Suzanne Ryan

Suzanne Ryan, the author of Simply Keto, is the name behind Keto Karma Blog. She has been overweight for most of her life and after failing with many methods to lose weight she found keto that changed her life. She blogs to help and encourage others and shares her recipes and tips to get started on a ketogenic diet. Her book Simply Keto includes structured meal plans, exercise tips, advice on how to quit sugar, more than 100 mouthwatering recipes and all the knowledge and tools necessary to live keto diet and lose weight. She also has a YouTube Channel where she posts videos of weight loss updates, recipes, grocery hauls, and other keto related content.

This is also a great resource that is dedicated to the educations and exploration of ketosis and the ketogenic diet in relation to exercise, nutrition, and therapeutics. It is a right place for those wanting to follow ketogenic diet and lifestyle. There, you will find, ketogenic guide articles, tips and tricks, nutrition articles, information and updates on the health benefits of keto living and performance tracking, keto swaps, keto clinicians and recipes for making low carb ketogenic living simple.

Wholesome Yum by Maya

Wholesome Yum is a low carb and ketogenic recipe blog and every recipe has 10 ingredients or less. This blog provides low carb and ketogenic recipes, meal plans, natural low carb sweeteners guide and more. Maya, the founder of this blog, believes that healthy eating doesn’t have to be boring or time-consuming and almost any recipe can be converted into a healthier version. She enjoys the challenge of doing so and her 10-ingredient theme plays a large role in demonstrating that.

Holistically Engineered by Karen Sorenson

Karen Sorenson, my close friend, started this blog in December 2011 as a way to hold herself accountable for losing weight and keeping it off. This is solely a low carb recipe blog where karen shares her low carb, paleo and keto diet recipes. Karen is an awesome cook and photographer. She has lost nearly 100 lbs by following a low carb diet so far! She has wrote a breakfast cookbook “Awaken” with more than 30 recipes for low carb peeps who want to try an egg elimination or just want to have more variety in their breakfast routines. Her Squeaky Clean Paleo cookbook with more than 100 recipes is perfect for low carb peeps and includes quick and easy recipes as well as recipes that can be made ahead of time.

DJ Foodie by Ken

DJ Foodie is another low carb recipe blog from a nice guy named Ken. He has lost nearly 150 lbs. on a low carb diet and shares all of his low-carb and diabetic-friendly recipes that he has been using to lose weight and regain his health. Recipes on his blog are categorized as salads, fish/seafood, appetizers/snacks, sauces, desserts, breakfast/brunch, lunch, baked goods, main dishes, sides, chicken, beef, pasta, soup, beverages, pork and vegetarian. You will also find easy guide to quick grain free breads that includes over 60 recipes.

The Castaway Kitchen by Cristina Maria Curp

Cristina Maria Curp is the chef and creator of The Castaway Kitchen. Cooking is in her blood as her mother owns a Green Gables Café, a successful restaurant in the heart of Coral Gables. She shares her low carb, paleo recipes and health journey on this blog. The flavor profiles of her recipes are assorted and pleasing and she enjoys helping others find their happy place, that balance between eating great and feeling great.

The Nourished Caveman by Vivica

Vivica is the certified nutritionist and founder of The Nourished Caveman blog. Her philosophy of healing is to let the right foods delight you, nourish you and make you healthy! She is the creator of “The Healing Foods Method” and works with the ketogenic diet for weight loss and as a therapeutic diet. Her love for keto diet helped her improve her health and energy. Her blog offers low-carb, Keto friendly, Paleo recipes which are fun and uncomplicated and combine local, seasonal and organic foods as much as possible, but also a place for nutrition information and guidance. This blog and its resources such as “keto 101” and “keto weight loss bootcamp” and answers what, why and hows of ketogenic diet journey and all the information you need to begin.

Daily ketosis by Jessica Dukes

Jessica Dukes has been contributing to the keto community for a while. Follow her inspiring instagram account for keto recipes, tips and much more. Follow along with her while she loses weight with a low carb diet at her new site

Perfect Keto by Dr. Anthony Gustin.

Perfect Keto was co-founded by Dr. Anthony Gustin, a certified sports chiropractor, functional medicine provider and entrepreneur.

Over the last few years, he has treated thousands of patients with movement rehab, internal diagnostics, and natural interventions, including everyone from weekend warriors to NFL, MLB and NBA champions. He grew his sports rehab and functional medicine clinics to six locations in San Francisco before shifting his mission to help as many people as possible achieve optimal health and well-being.

Along the way, he learned that there are four essential pillars of health: nutrition, movement, stress and sleep. Without all of these in check, you’ll never fully optimize your life.

Throughout working with injured and sick patients, he noticed that most clients had the hardest time with nutrition: the most important and impactful pillar.

Perfect Keto is not just a line of awesome Keto products, you can also find a wealth of knowledge on the Perfect Keto Blog and most recently the Perfect Keto Calculator which is the easiest way to calculate your macros!

Grass Fed Girl by Caitlin Weeks

NEVER miss any post from my blog, Grass Fed Girl where I love to create low carb and keto recipes to make keto living easier and delicious! And on my blog, I share articles, tips and tricks for weight loss, keto lifestyle, cooking and recipes. I am author of Mediterranean Paleo Cooking, Easy Low Carb Treats Book, 52 Paleo Breakfast Ideas with lower carb modifications and Easy Gelatin Treats with Low Carb variations and substitutions. I also host “Grass Fed Podcast” featuring interviews with low carb and keto experts and health professionals, sharing practical advice on Paleo, low carb and keto living.

Being overweight, I have struggled with my weight all my life and did an ultra low fat and low calorie diet to lose my weight but it just gave me the feeling of hunger, frustration and many health issues. Then I turned to a low carb diet which gave me my health back and I had success with my longtime obesity. You can read my story here.


  1. Dammar

    This version is outdated

  2. Kaden-Scott

    I with you do not agree

  3. Randell

    I am final, I am sorry, would like to offer other decision.

  4. Torht

    I congratulate, magnificent idea and it is duly

  5. Taima

    You just visited brilliant idea

  6. Haddon

    What are you trying to say?

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