Butter Vs Shortening: Christina Tosi Weighs In On What's Best For Pie Crust
Christina Tosi, the chef and founder behind Milk Bar, knows the secret to baking unforgettable pie crusts. Here's her advice on which fats to use for flakiness.
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The Baking Soda Swap You Need For Lofty, Cloud-Like Bakes
While baking is a science that requires specific techniques and ingredients, sometimes a good baking soda swap can help create an even fluffier bake.
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The Plate Hack For Perfect Cake Layers Every Time
Crafting perfectly even, exact cake layers can be incredibly challenging regardless of skill but this surprisingly simple plate hack makes it a total breeze.
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Give Your Cakes A Delicious Crust With One Simple Swap
A homemade cake baked with love is a beautiful thing, but you can give the dessert a major textural upgrade by making one super easy substitution.
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What Is 00 Flour And Why Does Your Recipe Call For It
00 flour has unique characteristics and specific uses, and they range wider than you might think. Here is what to know about using it in pizza and baking.
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3 Tips For Extra Chewy Chocolate Chip Cookies
If you prefer your chocolate chip cookies to be thick and chewy rather than crumbly or crisp, we asked one cookie expert for some help on how to get there.
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3 Secret Ingredients That Make Key Lime Pie Taste Even Better
While people love the refreshing tang of key lime pie, chef Christina Tosi recommends adding three secret ingredients to make your pie even more delicious.
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5 Pro-Baker Tricks To Make Your Chocolate Chip Cookies Taste More Exciting
We spoke to Christina Tosi, chef and founder of Milk Bar, to get the scoop on ways to elevate your chocolate chip cookies. Here are 5 tips to try.
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The Simple Hack For Whipped Cream Worthy Of A Bakery Display Case
Christina Tosi, chef and founder of Milk Bar Bakery, shared advice on how to make your whipped cream show-worthy for your desserts and baked goods.
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Tips You Should Know For Cooking Biscuits On A Gas Grill
If you're looking to switch up the way you cook your biscuits, maybe try out cooking them on a gas grill. Here's how to achieve that impressive feat.
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Is Dominique Ansel's Pastry Flour Worth The Price?
Dominique Ansel is a name worthy of recognition in the baking world, but how good is her bakery's new pastry flour? We tested it three ways to find out.
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What Makes Cottage Cheese Cookie Dough Edible?
Eating raw cookie dough from the bowl isn't always safe. Here's what makes edible cookie dough, including some homemade versions of the recipe, safe to eat.
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The Right Way To Layer Banana Pudding So They Don't Turn Brown
If you want to stop the bananas in your banana pudding from turning brown, you'll need to strategically layer them. Here's how they should be placed.
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Bake A Dazzling Apple Tart In No Time With 2 Store-Bought Shortcuts
Baking a beautiful apple tart might seem intimidating, but with a couple of store-bought shortcuts you'll be enjoying a special dessert in no time.
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The Reheating Mistake That Can Shatter Your Casserole Dishes
The best thing about a great casserole is convenient leftovers. The worst part, however, is breaking your dish while making an avoidable mistake.
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Make The Swap To Sourdough Cinnamon Rolls And You'll Never Look Back
Make cinnamon rolls with sourdough for a more balanced flavor and deliciously chewy dough. Once you try it, you'll never want to make them the old way again.
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How A Water Bath Works To Cook Your Cheesecake
If you are looking to make the absolute best cheesecake, you'll want to utilize a water bath, but before you do, you should know how it works.
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2 Easy Ingredient Swaps For Yogurt In A Recipe
No yogurt, no problem. These two common ingredients make easy swaps in recipes that call for yogurt -- and you might already have them in your fridge.
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Great Depression Era Tomato Soup Cake Is Still A Great Shortcut
During the Great Depression, tomato soup was substituted into cake recipes, replacing the milk, egg, and butter. This baking hack still holds up today.
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Mary Berry's Butter Tip To Bake Superior Cakes
If you want to bake cakes that are as compelling and delicious as Mary Berry's, you'll need to keep her simple yet effective butter advice in mind.
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Bake Perfectly Portioned Cupcakes With A Kitchen Scale Technique
If you're making a batch of cupcakes at home, the kitchen scale will be your best friend. Here's how to make certain that your cupcakes are even every time.
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Make Richer Rice Krispie Treats With One Invisible Canned Ingredient
If you love Rice Krispies Treats but hate the way they tend to dry out rather quickly, you can boost their richness with one creamy pantry staple.
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Risky Baking Shortcuts That Are Not Worth Your Time
Baking shortcuts might seem like a quick way to get the same result, but some common kitchen hacks can result in subpar cookies or cake.
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Why You Should Purposefully Drop Freshly Baked Cakes
Usually, dropping a freshly made dish would be a nightmare for any baker, but this trick will ensure your cakes always come out in tip-top shape.
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Mary Berry's Jam Hack For Better Frosted Cakes
This cheeky baking shortcut adds a professional finish to your cakes using an ingredient that's probably sitting in your kitchen pantry right now.
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Swap The Water In Your Focaccia With Marinara Sauce And Never Look Back
Freshly baked bread is always a treat, and focaccia stands out with its pillowy texture and rich flavor. Swap in marinara in place of the water for a twist.
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Paul Hollywood's Foolproof Technique To Avoid Soggy Bottom Bakes
Does your pie crust keep coming out soggy on the bottom? Paul Hollywood's go-to prep tip can help you perfect flaky, solid, droop-free crust.
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