Featured Guides
New to British baking? Start with these practical guides for bringing British recipes, ingredients, and techniques into an American kitchen.
Latest from Brit & Skillet
Explore our latest recipes and guides to British baking, ingredients, kitchen tools, and making classic British recipes in an American kitchen.
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Classic Victoria Sponge Cake: An Easy British Recipe for American Bakers
A classic British Victoria sponge with jam and cream, made approachable for American bakers with US and metric measurements, pan guidance, and Brit & Skillet…
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Classic British Scones: An Easy Recipe for American Bakers
Light, tender, and perfect with jam and clotted cream, these classic British scones are made especially for American bakers with both US and metric measurements.
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Best Rolling Pins for British Baking: What American Bakers Should Buy
Discover the best rolling pins for British baking, including straight, French-style and adjustable designs, plus what American bakers should look for when choosing one.
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Self-Raising Flour vs. Self-Rising Flour: What’s the Difference?
Learn the difference between British self-raising flour and American self-rising flour, including how to substitute them when baking British recipes in an American kitchen.
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Plain Flour vs. All-Purpose Flour: A Guide for American Bakers.
Learn how British plain flour compares with American all-purpose flour, when substitutions work, and how self-raising, cake, and bread flours differ.
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Caster Sugar vs. Granulated Sugar: A Guide for American Bakers.
Learn how caster sugar differs from granulated and powdered sugar, what to look for in American stores, and when a substitution may work in British…
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