British baking can come with unfamiliar ingredients, different measurements, mysterious tin sizes, and the occasional piece of equipment you’ve never heard of. Brit & Skillet’s baking guides are here to translate it all for American kitchens, so you can spend less time wondering what the recipe means and more time getting something good in the oven.
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British Afternoon Tea Explained: What Americans Need to Know
What is a traditional British afternoon tea? Learn the difference between afternoon tea, cream tea and high tea, what to serve, which tea to choose,…
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British Puddings Explained: Steamed, Baked & Boiled Puddings for Americans
What does “pudding” actually mean in Britain? Discover the difference between steamed, baked and boiled British puddings, with classic examples and explanations written for American…
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High-Altitude British Baking: A Guide for American Bakers
Learn how high altitude affects traditional British baking, from Victoria sponge and scones to pastry and steamed puddings, with practical tips and adjustments for American…
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What Is Cornflour in America? British Cornflour vs. Cornstarch and Corn Flour
What is British cornflour called in America? Learn why British cornflour means cornstarch in the US, how it differs from American corn flour and cornmeal,…
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What Is Suet in America? A Guide to British Suet and Substitutes
What is suet, and what should you buy when a British recipe calls for it in America? Learn about beef and vegetable suet, where to…
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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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British Baking Terms Explained: A Guide for American Bakers.
Understand British baking terms, from “rub in” and “fold in” to “bake blind,” with plain-language explanations and ingredient translations for American bakers.
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British Baking Equipment Guide: Everything an American Kitchen Needs.
A practical guide to British baking equipment for American kitchens, covering everyday tools, baking tins, mixers, and specialist pieces—and what you already own.
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Best Pudding Basins for Traditional British Desserts: A Guide for American Bakers
Discover the best pudding basins for traditional British desserts, including what size and material to choose and our top picks for American bakers