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Every bag of King Arthur flour proudly sports a “Certified B Corp” logo on its side. But what exactly does that mean? And why does it matter? Read on to find out.

If you’ve only made simple American buttercreams before, attempting a Swiss or Italian buttercream — which are made by first beating egg whites or meringue powder until fluffy and voluminous, then beating in butter bit-by-bit — can feel daunting.

There are a handful of things I bake once or twice a year, and then there are the recipes I make on repeat. My freezer is never without frozen balls of our Chocolate Chip Oatmeal Cookie dough, for example, and at least once a month (or more often, if I’m being honest) someone in our house makes a batch of brownies.

With fresh blueberries reaching their peak, it's time to start baking them into muffins, pies, cakes, and more.  

Whether you’re adapting your recipes to use less eggs or don’t want to make another grocery store run, we have you covered. We’ve got plenty of egg-free recipes — including cheesecakes, cookies, and even Swiss buttercream (!) — that deliver all the flavor and texture you want without having to crack a single egg. (And for even more, check out our collection of vegan recipes.) 

If you’ve ever baked a batch of cookies, then you’re probably familiar with the usual first step of the process: bringing a stick or two of butter to room temperature. Because of its soft texture, room temperature butter is easier to cream with sugar until light and fluffy, a step that aerates the dough and contributes to the final texture of your cookies. 

What can’t frangipane do?

“Where has this been all my life?” asks Amy Coyne of @amy.bakes.bread in an Instagram reel viewed by over 11 million people. She’s talking about her croissant sourdough bread, a loaf with a crispy, flaky crust and feathery crumb that suddenly appeared and took social media by storm.

There is a wide variety of fresh pastas you can make at home without any special equipment such as a pasta roller or extruder — or even a rolling pin! What follows is a guide to some of those pasta shapes, and the best dough to make them with. 

In every episode of our new podcast Things Bakers Know, we answer baking questions from our listeners. In our recent episode all about birthday cake, one caller asked a very important question: Why did my cake fall flat as a pancake when I took it out of the oven? Below is an edited excerpt from hosts David Tamarkin and Jessica Battilana.

Over on our YouTube channel and in our On Demand bread classes (like this Intermediate Sourdough class), Martin Philip makes some of the most beautiful breads you’ll see on the internet, from open-crumbed baguettes to

At King Arthur, we're currently obsessed with biscuits.