Celebrity Chefs Share Their Best Spring Baking Tips

Expert advice to make your next batch a winner

Published on April 10, 2025 09:35AM EDT

Spring cleaning? Why not spruce up your kitchen habits while you're at it.

We asked our favorite celebrity chefs and Food Network stars — including Ina Garten, Molly Yeh and Preppy Kitchen's John Kanell — to offer advice for your next spring baking adventure. Learn the best eggs to buy, ways to keep countertops tidy, and more advice that will make you a better baker.

01 of 07

Ripen Bananas Quickly

"Place your unripe, unpeeled bananas on a baking sheet, and bake at 350°F for 10 to 15 minutes or air-fry at 325°F for 10 to 12 minutes, until the bananas are black all over. Let the bananas cool completely before peeling, mashing and using them for baking," says the founder of the Preppy Kitchen blog, John Kanell.

02 of 07

Revive a Stale Loaf of Bread

Judy Joo. 'Cooking With The Stars' TV Show; French bread — ITV/Nicky Johnston/Shutterstock; Getty

"Dampen a clean kitchen towel, wrap it around the bread, and microwave on high for 10 seconds," says Judy Joo, who stars in Food Network’s House of Knives. "Alternatively, run it briefly under water, and bake at 325°F for 5 to 10 minutes. It will make day-old bread feel fresh again."

03 of 07

Avoid Soggy Bottoms on Cupcakes

georgie grasso and Wooden spoon of rice — Mark Bourdillon/NETFLIX; Getty

Georgie Grasso, the winner of collection 12 of The Great British Baking Show, shares a Paul Hollywood handshake-worthy tip. "When making cupcakes in a tray, pop a little uncooked rice on the bottom of each well — and then place a cupcake liner on top, and fill as usual. The grains soak up any excess grease that forms underneath the cupcake while baking," she says.

04 of 07

Get the Most Out of Your Eggs

Ina Garten at her East Hamptons home; Six eggs in carton — Talaya Centeno/WWD/Penske Media via Getty; Getty

"When you buy extra-large eggs, you get more egg per dollar than with large eggs," says Ina Garten. "So when you’re doing things in volume, like with baking, it’s a better value."

05 of 07

Master Clean Up

Getty

"Lay a sheet of parchment paper on the counter or work surface to catch scraps, spills or flour. When you’re done, just fold it up, and throw it away — cleanup made easy! It’s a game changer," says the chef at Gargiulo’s restaurant in New York City, Matthew Cutolo.

06 of 07

Grate Cold Butter

Michael Schulson — Jim Spellman/Getty; Getty

"When making biscuits, pie crusts or scones, grate cold butter using a box grater straight into your flour mix. This ensures the butter is evenly distributed and stays cold, which results in a flakier, more tender texture," says Michael Schulson, chef and owner of several Philadelphia restaurants, including Alpen Rose.

07 of 07

Make Scones in Muffin Tins

Molly Yeh muffins — Chantell and Brett Quernemoen; Jennifer Causey

Muffin tins can be used for more than you think, according to Molly Yeh! "Using a muffin tray allows you to add more moisture to the dough, which helps counteract one of the common pitfalls of scones: dryness. You get that signature crust and a good amount of soft buttery innards. The ratio is awesome, plus everything is held in neatly and nicely," says the host of Girl Meets Farm on Food Network.

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