The High-Altitude Kitchen
Master the Elevated Kitchen: The Ultimate Guide to High-Altitude Baking & Cooking
High Altitude Baking
Stop the sinking, the sticking, and the dryness.
Science-backed adjustments for altitudes 3,000ft to 10,000ft+.
High-Altitude Recipes That Actually Work
Cooking and baking above sea level changes everything — boiling points, rise times, moisture, and texture. These recipes are tested for elevation.
High-Altitude Baking
(The Sweet Spot)
Tired of cakes that sink in the middle or get burnt on the outside, but never fully cook in the middle? Would you like bread that rises properly and does not fall apart when you cut it open?
Cupcakes, muffins, brownies and bread are just some of the recipe adjustments we have converted for high altitude.
See our tips and conversions on making the best recipes based on altitude.
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High-Altitude Cooking
(The Savory Side)
Higher altitude generally means lower air pressure which can impact how you prepare certain recipes. The elevation also impacts the temperature at which water boils and the moisture content of food.
Food items like eggs and pasta will need more time to cook, fried foods will lose moisture more quickly and burn, and soups, stews and sauces may dry out or be too thick. We have information on high altitude baking adjustments, cooking adjustments, cooking tips and oven temperature adjustments and recommendations.
See our tips and conversions on making the best recipes based on altitude.
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High Altitude Cooking & Baking Tips
You can create amazing baked goods and meals at high altitude!! Certain recipes need slight variations due to elevation, and we are here to help. If you have experienced flat or dry cookies, fallen cakes and sticky or tacky bread when following a recipe meant for sea level, you understand the difference elevation can make.
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Honey wheat bread collapsing at high altitude? This tender honey wheat bread bakes up soft, sturdy, and perfectly risen. Tested at 3,000+ feet with exact adjustments that work.