Bread
Your chocolate-chip cookies totally slay, and your lemon tart deserves a lifetime achievement award. You're on the way to baking greatness, but to be a real master, you need to amp up your skill set. But how?
Jessie Oleson Moore
When I need to feed a crowd, this cheesy garlic pull-apart bread is always my go-to. It’s inexpensive and fast to make, but — more importantly — it bakes beautifully and is completely irresistible. 
Kris Galicia Brown
Imagine if a buttery croissant and a feather-light challah had a delicious, roll-sized baby. That just about sums it up. And if these aren't on your holiday must-bake list, we suggest you reconsider.
Jessie Oleson Moore
A dinner roll done right is a thing of beauty, especially for a special-occasion meal when you're busting out the pretty dishes. And don't get us started on the aroma that fills your house when fresh bread's in the oven. They should bottle that stuff.
Jessie Oleson Moore
We don't care what anyone says: Pumpkin spice brings the hype because it deserves the hype. But we all go a little overboard this time of year, so this low-fat pumpkin bread is right on cue. It's just as delicious as you want it to be, but won't leave you feeling guilty about indulging in the next pumpkin goodie that crosses your path. 
Nicole Weston
On the list of great summertime activities, baking bread usually falls somewhere around downhill skiing and making snowmen. Pulling a fresh loaf from the oven seems wintery to us — or at least it did until we met this summery triple berry focaccia.
Nicole Weston
Admit it, you've skipped sifting. Never? Really??? Some savvy bakers swear this step is the secret to light and fluffy cakes and cookies. Others take a "whatever" approach and bake happily on. Turns out that while skipping the sift probably won't ruin your baked goods, there are actually some pretty good reasons to include this step.
Jessie Oleson Moore
Upgrade your baked goods by deepening your understanding of herbs and spices.
Fr. Dominic Garramone
Fr. Dominic Garramone
Baker Jenny McCoy's recipe for lemon-almond cream scones uses classic English scone batter, cream and Nielsen-Massey's pure vanilla extract. You can also add lemon or orange extracts for citrus scones, or fresh or dried fruits. Jenny tops off her scones with a vanilla-flavored glaze for visual appeal.
Jenny's mini mint chocolate chip bundt cakes are super easy to make, and Nielsen-Massey's flavorings make them so delicious. Watch as Jenny makes the batter with vanilla and peppermint extract and chocolate glaze with vanilla bean paste. She garnishes the finished cakes with fresh mint leaves.
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