If you look closely at a bag of King Arthur flour, you may see an unfamiliar ingredient listed there: enzyme.  

We’re extremely thoughtful about every ingredient we use, across all King Arthur products and recipes. Our Food Philosophy guides every decision to ensure the quality of what we create, and that includes the enzymes in our flour.  

It’s that time of year when pumpkin spice everything starts appearing on store shelves — candles, lip balm, air fresheners, beer, and of course, the ubiquitous PSL (pumpkin spice latte). That means fall is here, and more importantly, that pumpkin should make a grand return to your kitchen!

What do jobs, school, sports practices, and commuting have in common? They all prevent us from baking as much or as often as we’d like. But when we do get the chance, we want a slam-dunk recipe — or 12. Here’s a dozen of the favorite fall recipes we’ll be making this month: from pumpkin cake bars to spooky fudge brownies to a crowd-pleasing vegetarian quiche.

High-extraction flour is a technical term that often prompts a lot of confusion from those unfamiliar with it. But with the debut of our new high-extraction flour, known as Baker’s Reserve Bread Flour, we’re breaking down just what it is and why it's a great choice for avid bread makers. 

As fall baking season settles in, you're probably reaching for apples — and the many flavor-packed ingredients they produce. Applesauce cooks down into tangy apple butter to be cradled in a flaky galette, while a drop of boiled cider can deliver supercharged apple flavor to crumb cake.

Eating a gluten-free dessert may sound limiting at first, but the options are endless: There are decadent cakes, chewy cookies, creamy cheesecakes, and more.

Adapted from King Arthur Baking Company’s Big Book of Bread

There’s an apple dessert for everyone. For the purists, there are lattice-topped pies and shingled galettes. For the non-traditionalists, there are caramel-frosted cakes and fritter-inspired loaves. And for apple lovers that hate cinnamon? Well, there are custardy cakes and classic French tarts. Ready to start baking with fall’s best fruit? Read on for our best apple dessert recipes. 

Yes, Thanksgiving is a pie-centric holiday. But what if you don’t like pie? Or maybe you just don’t want it. Either way, we’ve got lots of non-pie Thanksgiving desserts, from spiced pumpkin cupcakes to sugary apple cobblers, plus plenty of autumnal cakes. 

It’s finally shoulder season, when summer begins to give way to fall. At the farmers markets there are the last tomatoes and the first apples, cool mornings turn into warm afternoons, and there’s an anticipatory energy in the air. And, as always, there are things to bake and reasons to bake them, from cookies to keep lunchboxes full to an apple cake that can sweeten any gathering — and of course, the first pumpkin bakes of the season.

Recently, our Community Development Coordinator Kat Mayerovitch shared a very important update from the King Arthur Baking subreddit: a surprising amount of people were wondering why their challah has “stretch marks.”

If you’re not one of those people and don’t know exactly what that means, you may still be familiar with the problem: Sometimes, challah loaves come out of the oven with stretches or tears along the braided strands. It doesn’t affect the quality of the bread, but it does affect the appearance.

Looking for the perfect Thanksgiving pie? Planning your holiday dessert menu can feel overwhelming, whether you're deciding between a classic apple pie or a less traditional creamy pumpkin cheesecake. We rounded up our favorites, so you'll find the best Thanksgiving pie recipe to finish off your feast. 

Mornings are busy enough without adding a complicated breakfast to the mix. These easy breakfast recipes deliver maximum payoff with minimal effort, featuring make-ahead options, one-bowl bakes, protein-packed bites, and hands-off sheet-pan favorites. Whether you're feeding a crowd, stocking the freezer, or planning breakfasts for the week ahead, you'll find plenty of reliable recipes to add to your early morning rotation. 

We think of baking as a wholesome hobby, but certain threats stalk our kitchens. Our Test Kitchen is terrified of cake cleaching. Soggy bottoms haunt our nightmares. And in our bread baking, nothing is more dispiriting (and mystifying) that the sourdough starter fake out.

When it comes to frosting cakes, nothing beats a meringue-based buttercream. Whether you prefer Italian or Swiss, the goal is to have a frosting that’s smooth, silky, and pipes like a dream. However, the biggest enemy to a smooth buttercream can be the most frustrating to troubleshoot: tiny air bubbles.  

It’s that time of year when we’re left with more zucchini than we know what to do with. Once you’ve made enough fritters and savory galettes, give the vegetable a new life in desserts. Zucchini’s flavor is mild enough to work in sweets, while adding moisture and volume. Here are our best zucchini dessert recipes.  

August calls for recipes that celebrate summer’s final stretch, from juicy stone fruits to peak-season tomatoes. Whether you’re baking a fudgy zucchini sheet cake, whipping up a no-bake dessert with kids, or making a fruit-filled finale for backyard dinners, these recipes capture the flavors and fun of late summer. Here’s what to bake this month.

A horror story that will be familiar to every baker: One day, you open your brown sugar to find that — oh no!