How To Fix Seized Chocolate With Just Boiling Water
Melting chocolate can be a tough process, but even if the worst case scenario happens and you end up with seized chocolate, you can fix it with boiling water.
Read More-
-
What Is A Cold Whisk In Recipe Instructions?
When a baking or dessert recipe asks you to use a cold whisk, this is what you need to do to follow that direction and get the best end result.
Read More -
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store.
Read More -
Martha Stewart's Key To Better Pies Is All In The Butter
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust.
Read More -
Use Sugar Over Rice For A Versatile Pie Weight
Using sugar as a pie weight not only results in a delicious, perfect pie crust but also creates a delicious and versatile byproduct: toasted sugar.
Read More -
Ina Garten's Favorite Brand Of Chocolate Chips Is A Nostalgic Favorite
Ina Garten doesn't use fancy chocolate bars in her chocolate chip cookie recipe, instead opting for one of the most beloved chocolate chip brands in America.
Read More -
The Canned Ingredient That Adds A Sweet Touch To Cornbread Mix
Once added to a cornbread mix, sweetened condensed milk takes on a sophisticated caramelized flavor, and brings a dose of moisture to the cornbread.
Read More -
The Super Moist Ingredient Every Boxed Cake Mix Needs
Since most quality ice creams contain a combination of cream, milk, eggs, and sugar, they make an ideal base for your next boxed cake mix creation.
Read More -
Whiskey Should Be Your Top Choice For Boozy Homemade Cake Icing
Want to spice up your cake with a boozy punch in your frosting or icing? Time to look to a classic! Here's why you should choose whiskey every time.
Read More -
Water Pie Is The Great Depression Dessert You Can Prep In Seconds
This is what really goes into the curiously-named water pie, a Great Depression staple that remains cheap and extremely simple to throw together.
Read More -
What Causes Grainy Fudge And How To Fix It
Making fudge on the stovetop can create some unwanted scenarios like an unwanted grainy texture in the final result. Here's what causes it and how to fix it.
Read More -
What Makes Country-Style Bread Unique?
Round and with a rustic, crusty exterior, country-style bread is as unique as it is delicious. Here's how it differs from other artisanal breads.
Read More -
The Crucial Difference In French Vs Swiss Vs Italian Buttercream
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
Read More -
Fresh Bananas Are The Perfect One-Step Air Fryer Dessert
Armed with an air fryer, a home cook can do just about anything they want in the kitchen -- including make delicious desserts with just one simple fruit.
Read More -
Leftover Mashed Potatoes Are The Key To Spongy Homemade Bread
This is how to turn leftover mashed potatoes into two delicious types of bread, using just a few extra ingredients and a bit of preparation time.
Read More -
The Best Fillings For Sufganiyot During Hanukkah
If sufganiyot are a mainstay at your Hanukkah gatherings, check out our roundup of delicious fillings that will add new flavors to the classic treat.
Read More -
Mistakes Everyone Makes When Baking Gingerbread Houses
Look, we know, everyone errors on occasion when baking gingerbread houses. Perfection doesn't come easy. No prob. We've got all the mistakes you should avoid.
Read More -
Why Pro-Bakers Use Isomalt Instead Of Real Sugar
Isomalt is a substance you may have never heard of, but it might become your new best friend if you love crafting sugary decorations for cakes and cupcakes.
Read More -
How Ina Garten Amps Up The Flavor Of Sour Cream Coffee Cake
Ina Garten knows that sour cream can majorly upgrade a coffee cake, and she takes the improvement a step further by adding yet another flavorful ingredient.
Read More -
Why You Should Keep Wax Paper Away From Hot Ovens
If you've been using wax paper in the same manner as parchment paper to roast or bake foods in the oven, you should know why the practice isn't safe.
Read More -
Save Time On An Egg Wash, Reach For The Mayo Instead
An egg wash lends any baked good a crispy golden finish that's oh-so pretty. But why bother with the mess of eggs when you can use mayo instead?
Read More -
Leftover Alfredo Sauce Is The Star Ingredient To Elevate Creamy Dips
Have some leftover alfredo sauce but no pasta? No problemo! Alfredo can turn just about any dip into a creamy, delicious dream, perfect for any occasion.
Read More -
Cast Iron Pans Yield The Crunchiest Bread Loaves, But There's A Catch
Using a cast iron pan to bake your next loaf of bread might add a few minutes to the cooking time, but the delightfully crunchy end result is worth it.
Read More -
Sour Cream Is The MVP For Moist Bisquick Coffee Cake
Got plans to make your world-famous Bisquick coffee cake? Before you do, consider adding some sour cream to the batter for an extra-tender crumb.
Read More -
The First Step To Doubling A Recipe, According To Ina Garten
If you want to double a baked good recipe, it may not be as simple as multiplying the ingredients called for. Instead, Ina Garten advises to take this step.
Read More -
Ina Garten's Pro Tip For Effortless Chocolate Curls
One of the main differences between a professional dessert and homemade? Presentation. Nail those chocolate curls with Ina Garten's stress-free tip.
Read More -
Save Your Leftover Bread Ends For A Gooey Breakfast Strata
Have a leftover loaf of crusty bread and want something deliciously satisfying for breakfast (or breakfast for dinner)? It's time to meet the strata.
Read More
