5 Hacks Every Baker Should Know
These time-saving tricks from Erin Gardner's new book will help you create delicious—and beautiful—desserts without stressing out.
3 Substitutions for the Inevitable "Oh, No!" Moments
It's 10 p.m. on Sunday, you're ready to start baking, you're short an ingredient and you realize every store is closed. Gardner's been there, too, and she's also baked for people with "every food allergy and food restriction under the sun," so she knows how to think creatively. Three of her best swaps: In most cake recipes, you can easily replace milk with water (you'll lose a tiny bit of fat and sugar, but it's so small, it's hardly missed, she says); for sour cream, substitute plain yogurt (in equal amounts); and, if you need a cup of Dutch-processed cocoa powder, use a cup of unsweetened or natural cocoa powder plus 3/4 teaspoon baking soda.