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Great British Bake Off ™
Great British Menu ™
MasterChef ™
Top Chef ™
Tournament of Champions
Tropical Mincemeat
Crumble Ratio
Pastry Decorations
Working with Flourless Almond Dough
Glacé Cherry Preparation
German Zimtsterne Texture: Understanding the Evolution
Understanding Short Pastry
Frangipane
Enhancing Traditional Mincemeat
Wholemeal Flour in Cookies
Dried Fruit Preparation
Cookie Portioning
Pastry Resting and Chilling
Blind Baking to Prevent Soggy Bottoms
Seasoning Wet Fillings Generously
Are ground almonds and almond flour the same thing?
Mousse vs Ganache
Timing for Layered Desserts
Balancing Alcohol in Desserts: Reducing Dominant Rum Flavor
Creating Multi-Component Fillings: Layering Textures and Flavors
The Critical Role of Salt in Yeast Dough
Proofing Times for Enriched Dough
Shaping Finger Buns for Perfect Proportions
Creme Diplomat: The Luxurious Pastry Cream
Water Icing versus Buttercream Finishes
Understanding Brioche-Style Enriched Doughs
Hint for perfectly cooked scallops
Perfect Sauce Consistency
Infusing Caramel with Fresh Herbs
Preventing Soggy Bottom
Strong Herbs in Desserts
Yolk Makes Shortbread Shorter
Apple Cider Jam
Caramelizing Fruit
Why Pastry Shrinks
Preventing Overcooked Chicken in Pies:
Clove-Studded Onion
Stabilizing Mascarpone Filling with Gelatin: Prue's Critical Fix
Balancing Strong Flavors: Cherry and Chocolate Harmony
Overnight Chilling for Layer Cakes: Prue's Make-Ahead Wisdom
Mastering Rough Puff Pastry Lamination
Temperature Management for Laminated Pastry
Understanding Butter Loss in Laminated Pastry
Creating the Perfect Cream Horn Shape
Balancing Complementary Flavors in Filled Pastries
Achieving Proper Bake on Laminated Pastry
The Role of Chilling Between Pastry Folds
Working with Creme Diplomat for Pastry Fillings
Cooking Milk Candy to Soft Ball Stage: 240°F for Chewy Texture
Why Thin Chocolate Coating Matters: Texture Balance in Layered Confections
Freeze-Dried Fruit for Concentrated Flavor: Why Fresh Won't Work
Caramelizing Onions with Salt
Raging Hot Oven
Cooking Down Apples
Why Camembert Matters on Pizza: Funk Over Mildness
Fresh Pineapple vs Canned: Texture and Moisture Control
High Heat Pizza Baking: Why 475°F Matters
Swiss Meringue Buttercream: The Curdled Stage is Normal
Using Beetroot in Cakes: Moisture Without Beet Flavor
Fresh vs Ground Ginger: Layering Spice Depth
Curing Egg Yolks: Creating Umami-Rich Parmesan Substitutes
The Running Yolk Goal: Steam-Cooking Eggs for Perfect Doneness
The Punch Problem
Preventing Ganache Splitting
Decorative Elements as Flavor Vehicles
The Zesting Problem: Why Proper Technique Prevents Bitterness
Less Is More: When Simple Decoration Outshines Excessive Embellishment
Making What You Love: The Importance of Personal Connection to Your Bake
The Thread Cutting Method: Rahul's Genius Solution to Squashed Buns
Panch Phoron in Pastry: Bringing Bengali Spice to British Baking
The Stunning Mango Chutney: Why the Filling Deserves as Much Care as the Dough
Creating Architectural Height: The Candied Bacon Tuile Technique
Elevating Street Food: From DC Fried Cheesecake to Fine Dining
"Properly Burnt" Is the Goal: Understanding Basque Cheesecake's Defining Characteristic
Bold Zesting: Why Many Limes Make the Flavor Carry Through
Creating Balance: The Cooling Passion Fruit Cream as Counterpoint
The Lumpiness Problem: Why Nut Size Matters in Delicate Confections
Balancing Dominant Flavors: When Chocolate Overwhelms
Fruit Forward: Paul Hollywood's Call for More Mango Presence
Why no water bath for Basque cheesecake:
Understanding Basque Cheesecake
High Temperature Baking for Caramelization
Achieving the Perfect Wobble
Citrus Flavor Balance
Whipped Ganache Technique
Candying Citrus Peel
Soda Bread: Minimal Mixing
Stilton Cheese - Chunks vs. Grated
The Waldorf Translation
The Difference Between Fool and Filling
Candying Rhubarb
The 10-Minute Rule: Why Adequate Proving Makes or Breaks Bread
Ceylon Cinnamon: Understanding True Cinnamon from Sri Lanka
Mastering the Traditional Cottage Loaf Shape
The Applesauce Secret: Creating Exceptional Moisture Without Greasiness
Overnight Rum Soaking: The Key to Bold Alcoholic Flavor
The Beekeeper's Philosophy: Why This Cake Improves With Age
The Pastry Problem: Temperature and Thickness Are Everything
Bold Garlic Prevents Blandness in Large-Batch Sausage
Cranberry Sauce: The Sharp Contrast That Makes the Dish
Culinary Learnings from earlier seasons
Tropical Mincemeat
Crumble Ratio
Pastry Decorations
Working with Flourless Almond Dough
Glacé Cherry Preparation
German Zimtsterne Texture: Understanding the Evolution
Understanding Short Pastry
Frangipane
Enhancing Traditional Mincemeat
Wholemeal Flour in Cookies
Dried Fruit Preparation
Cookie Portioning
Pastry Resting and Chilling
Blind Baking to Prevent Soggy Bottoms
Seasoning Wet Fillings Generously
Are ground almonds and almond flour the same thing?
Mousse vs Ganache
Timing for Layered Desserts
Balancing Alcohol in Desserts: Reducing Dominant Rum Flavor
Creating Multi-Component Fillings: Layering Textures and Flavors
The Critical Role of Salt in Yeast Dough
Proofing Times for Enriched Dough
Shaping Finger Buns for Perfect Proportions
Creme Diplomat: The Luxurious Pastry Cream
Water Icing versus Buttercream Finishes
Understanding Brioche-Style Enriched Doughs
Hint for perfectly cooked scallops
Perfect Sauce Consistency
Infusing Caramel with Fresh Herbs
Preventing Soggy Bottom
Strong Herbs in Desserts
Why Pastry Shrinks
Preventing Overcooked Chicken in Pies:
Clove-Studded Onion
Stabilizing Mascarpone Filling with Gelatin: Prue's Critical Fix
Balancing Strong Flavors: Cherry and Chocolate Harmony
Overnight Chilling for Layer Cakes: Prue's Make-Ahead Wisdom
Mastering Rough Puff Pastry Lamination
Temperature Management for Laminated Pastry
Understanding Butter Loss in Laminated Pastry
Creating the Perfect Cream Horn Shape
Balancing Complementary Flavors in Filled Pastries
Achieving Proper Bake on Laminated Pastry
The Role of Chilling Between Pastry Folds
Working with Creme Diplomat for Pastry Fillings
Cooking Milk Candy to Soft Ball Stage: 240°F for Chewy Texture
Why Thin Chocolate Coating Matters: Texture Balance in Layered Confections
Freeze-Dried Fruit for Concentrated Flavor: Why Fresh Won't Work
Caramelizing Onions with Salt
Raging Hot Oven
Cooking Down Apples
Why Camembert Matters on Pizza: Funk Over Mildness
Fresh Pineapple vs Canned: Texture and Moisture Control
High Heat Pizza Baking: Why 475°F Matters
Curing Egg Yolks: Creating Umami-Rich Parmesan Substitutes
The Running Yolk Goal: Steam-Cooking Eggs for Perfect Doneness
The Punch Problem
Preventing Ganache Splitting
Decorative Elements as Flavor Vehicles
The Zesting Problem: Why Proper Technique Prevents Bitterness
Less Is More: When Simple Decoration Outshines Excessive Embellishment
Making What You Love: The Importance of Personal Connection to Your Bake
The Thread Cutting Method: Rahul's Genius Solution to Squashed Buns
Panch Phoron in Pastry: Bringing Bengali Spice to British Baking
The Stunning Mango Chutney: Why the Filling Deserves as Much Care as the Dough
Creating Architectural Height: The Candied Bacon Tuile Technique
Elevating Street Food: From DC Fried Cheesecake to Fine Dining
"Properly Burnt" Is the Goal: Understanding Basque Cheesecake's Defining Characteristic
Bold Zesting: Why Many Limes Make the Flavor Carry Through
Creating Balance: The Cooling Passion Fruit Cream as Counterpoint
The Lumpiness Problem: Why Nut Size Matters in Delicate Confections
Balancing Dominant Flavors: When Chocolate Overwhelms
Fruit Forward: Paul Hollywood's Call for More Mango Presence
Why no water bath for Basque cheesecake:
Understanding Basque Cheesecake
High Temperature Baking for Caramelization
Achieving the Perfect Wobble
Citrus Flavor Balance
Whipped Ganache Technique
Candying Citrus Peel
Soda Bread: Minimal Mixing
Stilton Cheese - Chunks vs. Grated
The Waldorf Translation
The Difference Between Fool and Filling
Candying Rhubarb
The 10-Minute Rule: Why Adequate Proving Makes or Breaks Bread
Ceylon Cinnamon: Understanding True Cinnamon from Sri Lanka
Mastering the Traditional Cottage Loaf Shape
The Applesauce Secret: Creating Exceptional Moisture Without Greasiness
Overnight Rum Soaking: The Key to Bold Alcoholic Flavor
The Beekeeper's Philosophy: Why This Cake Improves With Age
The Pastry Problem: Temperature and Thickness Are Everything
Bold Garlic Prevents Blandness in Large-Batch Sausage
Cranberry Sauce: The Sharp Contrast That Makes the Dish
Swiss Meringue Stability for Decorative Piping Applications
Foraging for Seasonal Ingredients: Timing and Terroir
Preserving Vibrant Green Color in Baked Goods
Quick Mixing Technique for Tender Soda Bread
Balancing Sweetness with Tartness in Layered Desserts
Mastering Piped Meringue for Structural and Decorative Applications
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