baking

Yes, May 15 is National Chocolate Chip Cookie Day, and there's only one thing to be done: make a dozen or two cookies to celebrate. We've included a few classic, much-loved recipes, but if you're feeling in the mood for a riff, like chocolate chip cookie cake or even a guilt-free vegan cookie dough, then keep on clicking, because we've got you covered.

Chances are, if your mom loves to bake, she's already stocked up on the basics like cookie sheets and cake pans, but that doesn't take baking-related Mother's Day gifts off the table; just think smarter. Here are our top picks from ingenious problem-solvers (a collapsible cupcake carrier!) to elegant extras (beautiful cake stands and tart servers) and even slightly obscure baking equipment she likely has yet to invest in (canelé molds, anyone?).

We've got a partnership with the recipe, equipment, and product-testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Up this week: solutions for all your popover problems, plus a reliable recipe.

The perfect popover rises tall, baking up golden brown with a crisp exterior and custardy interior. Making a popover isn't complicated, but plenty of factors in the kitchen can plague the desired puff and result in a sunken, squat, or just plain ugly specimen. We developed our Perfect Popover recipe to ensure the highest rise and crispiest crust on every freshly baked batch. Along the way, we figured out exactly what makes for a perfect (or pathetic) popover. Read on and see what popover failures we popped up in the test kitchen — and how we addressed all their shortcomings in our final recipe.

We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Here, the simple baguette is adapted for the home oven.

When we set out to create a simple baguette recipe that could be prepared in a home kitchen, the test kitchen was divided. Everyone agreed that it should have a deep golden crust and an open, airy texture. Where we parted ways was on the question of whether you could actually create an outstanding baguette at home in a regular oven. Some were skeptical, but we were determined.

During the development process, we did find that there were just some things that couldn’t be simplified. First, to get the right flavor we needed to use a sponge. This mixture of flour, water, and yeast develops a full range of unique flavors that improves the longer it sits. We also had to put in some work to find the best oven temperature. Unlike many other rustic breads, baguettes cannot be baked in a super-hot oven, or else they form a crust before fully expanding. Putting baguettes in a 500-degree oven and then immediately lowering the oven to 425 degrees gave us a perfectly crisp crust and moist crumb—and won over the skeptics.

See the baguette recipe, as well as step-by-step instructions when you read on.