Aside from a poorly greased pan, one of the reasons baked goods might get stuck is that they've cooled for too long in their ...

Don’t mistake it for a brulée sugar topping—far from being a hard caramelized casing, the hot sugar crust is translucent, delicate, crisp, and ultra-thin.

High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This ...

Combine granulated sugar, 1/3 cup water, and light corn syrup in a shallow pan. Cook over medium, undisturbed, until sugar dissolves and mixture begins to boil, 4 to 5 minutes.