How To Make Vibrant Red Velvet Cake Without Dye
If you love red velvet cake but not the artificial red dye often used to make it, there's another way according to baker and expert Sarah Fennel.
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How Ina Garten Prefers To Line Her Sheet Pans
Ina Garten is particular about the tools she uses around the kitchen. When it comes to lining her sheet pans she always uses this item and for good reason.
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The Gourmet Cocoa Powder Ina Garten Likes Best
Ina Garten is known for her fabulous cooking -- and her fabulous taste. The two often combine, and her love of this Italian cocoa powder is no exception.
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The Instant Pudding Hack To Elevate Dry Cake Mix
Want to ensure that your cake mix doesn't turn out dry and crumbly? The answer is a simple packet of instant pudding to create the moistest cake of your life.
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How Sweet And Spicy's Rebrand Took Over The Culinary Scene
From jalapeño margaritas to the Vietnamese dipping sauce nuoc cham, the flavor pairing of sweet and spicy - also known as swicy - is here to stay.
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Why Ina Garten Always Skips Weighing Ingredients
Ina Garten doesn't include weight measurements in her baking recipes because most home cooks don't own a kitchen scale; therefore, she focuses on technique.
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The Secret Ingredient That Can Level Up Any Dessert
This exotic fruit can be added to cakes, custards, mousses, and more to provide a surprisingly and unique burst of flavor, making any treat more special.
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The Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have.
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The Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few.
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The Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake.
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Why You Should Never Throw Away Frozen Puff Pastry Scraps
When working with frozen puff pastry dough, you may end up with some scraps. Don't throw them away! Here's how to repurpose them into a tasty snack.
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The Layered Difference Between Choux And Puff Pastry
Choux pastry and puff pastry seem extremely similar at first glance, but their ingredients and methods of preparation are surprisingly different.
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How Ashure Became One Of The Oldest Desserts In The World
What is likely the world's oldest dessert is warm, comforting, and full of a delicious blend of flavors and textures that has withstood the passing of time.
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You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective.
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What Is Vertical Layer Cake?
For every occasion, there is the perfect cake to go along with it. But if you want to switch things up and serve something new, try a vertical layer cake.
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What Sets Shortbread Apart From Other Cookie Doughs
Shortbread has a high ratio of fat to flour, and its dough yields a cookie that looks firm and crisp but is tender, crumbly, and melts in your mouth.
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How Does Fruitcake Stay Edible For The Entire Year?
From ingredients to moisture, these are the factors that result in fruitcake's infamously long shelf life, which can stretch up to a whole year.
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Julia Child's Trick For Achieving The Creamiest Pumpkin Pie
Julia Child may be known for her mastery of French cuisine, but she was just as passionate about traditional American cooking, including her light pumpkin pie.
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Why Giada De Laurentiis Loves Store-Bought Pizza Dough
Giada De Laurentiis is the reigning ruler of Italian fare, and if she says that store bought pizza dough is good enough for her, then it's good enough for us.
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Metal Vs Ceramic Pie Weights — Which Is Better?
Anyone who has ever baked a pie without weights knows it's risky business. Weights definitely help keep crusts, well, crusty, but which are best?
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The Pantry Ingredient That Prevents Dry, Gray Pie Dough
If you want the best pie dough ever and that golden flaky crust, you might want to think about adding this pantry ingredient into the mix for great results.
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Make Garlic Bread Ultra Fancy With Brie Instead Of Mozzarella
You can use Brie in different ways to class up your favorite garlic bread, adding more gooey and melty goodness with a touch of sophistication.
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The Flour Mistake That Makes Homemade Bread Fall Apart
There's no substitute for homemade bread but creating it can prove a challenge if you don't understand the exact science of the baking process.
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Martha Stewart Swears By The Slow Cooker For Creamier Cheesecakes
If you want to ensure your cheesecake stays creamy, smooth, and delicious, take Martha Stewart's advice and use a slow cooker for your baked goods.
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There Is A Right Way To Add Sprinkles To Sugar Cookies
This is the best and most efficient way to create an even coating of sprinkles on your sugar cookies, all while keeping your workspace neat.
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Don't Bother Buying Frozen Puff Pastry If It's Not All Butter
Frozen puff pastry can be a huge time-saver, but to avoid buying a version that tastes lackluster, you must look for products labeled as all-butter.
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The Biggest Mistake You Can Make With Mug Cakes
Making mug cakes is a great way to enjoy the dessert you love without all the mess or leftovers. But there may be one big mistake you're making in the process.
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